Nestum Prawn-Jhinga

by MiaVarghese
Marinated prawns are deep fried and later mixed with egg yolks, nestum and other ingredients
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Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • King prawn - 300 g
  • Nestum(Oats) - 1 tbsp
  • Ginger(chopped) - 1 tsp
  • garlic(chopped) - 1 tsp
  • Dry red chillies - 2 nos
  • Curry leaves - 1 sprig
  • Carnation milk(milk with 60% of water removed) - 1/2 tbsp
  • Egg yolk(beaten) - 2 nos
  • Corn flour - 2 tsp
  • Butter - 1/2 tbsp
  • Chilli padi(chopped, Kanthari mulaku) - 1/2 tsp
  • Light soya sauce - 1/2 tbsp
  • Chilly sauce - 1/2 tbsp
  • Sugar - 1/2 tsp
  • Oil(As reqd) -
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • King prawn - 300 g
  • Nestum(Oats) - 1 tbsp
  • Ginger(chopped) - 1 tsp
  • garlic(chopped) - 1 tsp
  • Dry red chillies - 2 nos
  • Curry leaves - 1 sprig
  • Carnation milk(milk with 60% of water removed) - 1/2 tbsp
  • Egg yolk(beaten) - 2 nos
  • Corn flour - 2 tsp
  • Butter - 1/2 tbsp
  • Chilli padi(chopped, Kanthari mulaku) - 1/2 tsp
  • Light soya sauce - 1/2 tbsp
  • Chilly sauce - 1/2 tbsp
  • Sugar - 1/2 tsp
  • Oil(As reqd) -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean and de-vein the prawns.
  2. Marinate the prawns in light soya sauce, corn flour and little salt for 15 minutes.
  3. Heat oil in a kadai and deep fry the prawns to a golden brown color. Drain and keep fried prawns aside.
  4. Melt the butter in a pan and pour the egg yolks through a sieve into the pan and fry till crisp and done. Drain and keep aside.
  5. In the same kadai, Add chopped ginger, garlic, chilly sauce, chilli padi, curry leaves, sugar and nestum in the same pan. Mix well.
  6. Now add fried prawns, fried egg threads and carnation milk.
  7. Nestum prawn/jhinga, a tasty and easy to cook starter/side dish, is ready. Serve hot.
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