Prawn 65 With Couscous & Braised Veggies Salad#Fishfriday

Sometimes your tired, in no mood to cook an elaborate meal, or you just feel like having something different. This was one day when my hubby was at home , since he is veggie and we wanted something light for lunch, made this veggies salad for him and for me, made Prawn 65 which actually is an appetizer, just topped this on my salad an enjoyed this a meal. It was super duper yummy meal for me.

Crispy fried prawn 65 with couscous & braised veggies made a heavenly combo ever.

Ingredients
12 - 15 Medium Size Prawns/Shrimps
1 Teaspoon Turmeric powder
2 Teaspoons Kashmir Red Chilly Powder
1 Tablespoon Vinegar
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Level Besan /Gram Flour
1 Tablespoon Level Rice Flour
1 Tablespoon Self Raising Flour
1 Tablespoon Tomato Ketchup
1 Teaspoon Hot & Sweet Chili Sauce
Salt To Taste
A Pinch Orange Red Color
Oil as required for deep frying
A Sprig Curry leaves
2 Green Chillies for garnishing

Method

Wash and clean the prawns properly , then pat them dry.
Marinate the prawns with turmeric powder, chilly powder, vinegar and salt. Keep it refrigerated for 15 minutes.

In a bowl, mix together rice flour, self raising flour, besan, ginger garlic paste, hot & sweet chili sauce and tomato ketchup, color, mix well taste for salt ( add salt if required only). Make a very thick paste . Do not add more water and the consistency must be thicker ( when a finger dipped into the batter it should coat your finger).
Mix this thick batter with the marinated prawns very well.
For best results, the prawn must be fully covered with this thick flour batter.

Heat oil in a deep frying pan/kadai, when the oil is hot, add curry leaves, and drop the prawns one by one and deep fry for 3 minutes then turn the sides and fry for another 2 minutes.
Remove and drain them on a paper towel. Give a slight slit to the green chilles in the center and deep fry them for a minute. Remove this too on to the paper towel.

Now let's make our Salad
How to make the Couscous and Salad Dressing Check the recipe here
For the Braised Veggies
Ingredients
5 - 6 Broccoli Florets - blanched
½ Cup Colored Bell Peppers (Red, Yellow, Green) - sliced
1 Small Onion - sliced
Salt & Black Pepper powder to taste
1 Tablespoon Olive Oil
Method

In a pan heat oil, add the onion and sauté till translucent, add all the veggies, sauté on medium high flame till they just start to change color, add salt and black pepper powder to taste. Switch off the flame
In a large bowl mix the couscous and salad dressing well, then add in the braised veggies and toss them well.

Top this with the Prawn 65, curry leaves and green chillies. Enjoy!! this as a complete meal.
Labels: Prawns, Shrimps, Deep Fried, Salads, Couscous, Main course, Single Serving ,Fish Friday, Appetizer

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