Beer Batter Fried Shrimps/Prawns With Green Tahini Sauce#SundayFunday

This cripsy Beer Batter Fried Prawns are so yummy and with the Green Tahini Sauce they are so delicious. These are so perfect as an appetizer. Perfect party pleaser.

Ingredients
250 Grams Prawns - cleaned & deveined
For The Marination
1 Tablespoons Red Chilly Powder
¼ Teaspoon Turmeric Powder
½ Teaspoon Cumin Powder
½ Teaspoon Onion Powder
1 Teaspoon Ginger Garlic Paste
2 Teaspoon Vinegar
½ Teaspoon Salt or to taste
For The Batter
1/3 Cup All Purpose Flour
¼ Teaspoon Salt or to taste
1 Egg
¼ Cup Beer
For The Coating
1/3 Cup Fine Rawa / Semolina
For The Green Tahini Sauce
¼ Cup Water
2 Tablespoons Lemon juice
3 tablespoons olive oil
3 Big Clove Garlic
¾ Cup Fresh Mix Herbs (corinader, parsley, dill, basil & scallion greens)
2 Green Chillies
¼ Teaspoon Salt or to taste
½ Cup Homemade Tahini
Method
First let's make the Green Tahini Sauce

Place all the ingredients (except the tahini paste) in a blender or food processer and blend until combined but not overly smooth. Add tahini paste. Blend until creamy. Taste, and adjust salt, acid and heat. If you want a “looser “sauce, add a little more water until the desired consistency. 

The Green Tahini Sauce is ready, keep this to cool in the refrigerator till we prepare the Prawns to go with.

Wash and pat dry the prawns, apply the marination ingredients and leave it aside for 15 minutes.
Heat little oil in a broad frying pan.
Make the batter will all the given ingredients.
Take the rawa on to flat plate.
Dip each prawn in the batter then roll it in semolina, pan fry them till golden on both sides on medium low flame.
Remove on to a wire rack to cool and remain crisp.

Serve hot with Green Tahini Sauce. These are so decandent and delicious, perfect party appetizer.
Labels: Seafood/Fish, Appetizer, Fried ,Beer, Shrimps, Prawns, Sunday Funday,Tahini, Middle Eastern, Sauce 

For Sunday Funday we are sharing recipes using" Beer" 

Beer and Garlic Marinated Chicken Breasts from A Day in the Life on the Farm 

Beer Batter Fried Shrimp/Prawns with Green Tahini Sauce from Sneha's Recipe  

Michelada from Karen’s Kitchen Stories 

Spicy Guinness Marinated Chicken Thighs from Food Lust People Love 

Wisconsin Beer Cheese Soup from Amy's Cooking Adventures 

Homemade Vegan Basil Hummus

Simple Fresh Basil Hummus Dip, easy to make and with all the flavor's of the herbs and garlic. Serve with breads or pita bread.
Ingredients
1/3 Cups Chickpeas - soaked overnight
¼ Cup Fresh Basil leaves
15 Fresh Mint leaves
2 Tablespoons Tahini Paste
1 Tablespoons Fresh Lime Juice
1 Clove Garlic
2 Tablespoons Olive Oil
1 Tablespoon Grated Parmesan Cheese
Salt To Taste
1 Tablespoon Ice Cold Water 

Method

Drain the chickpeas from the water in which cooked/ canned (reserve a teaspoon full of cooked chickpeas for garnish) and process in the food processor along with the garlic till coarsely ground.

Add basil, mint, tahini paste and parmesan cheese. Add half the olive oil, half the lime juice and a little salt. Run the processor. Add chickpea water gradually as you process till you get the consistency you need, which is of a paste with all the ingredients well ground. Add only as much water as is needed to grind the hummus as required.

Taste after grinding the ingredients and add more oil, lemon juice or salt as you prefer. Drizzle with olive oil, garnish with reserved basil leaves. 

Serve with warm pita bread or make a sandwich and enjoy!!

Labels: Dipping Sauce, Sauces, Chickpeas, Basil, Mint, Tahini, Lime Juice, Parmesan Cheese, Middle Eastern, Homemade, Vegan

Air Fryer Parceled Fish With Green Tahini Chutney#FishFriday

This parceled fish is is super simple and flavorful to make, using this Green Tahini Chutney really elevates this dish.

Ingredients  
Grind To A Fine Paste
1 Tablespoon Tahini Paste 
½ Cup Coriander Leaves With Tender Stems 
½ Teaspoon Cumin Seeds  
Salt to taste  
2 Green Chillies or according to spice level
1 Tablespoon Lemon Juice 
1 Tablespoon Olive Oil 
2 Cloves Garlic - chopped 
1 Scallion / Spring Onion - chopped 
Other Ingredients 
250 - 300 Grams Thick Slice Fish Fillet 
Aluminum Foil  
Sliced Tomato & Cucumber - for serving  

Method

Grind all the given ingredients to a paste without adding any water.  

Our Green Tahini Chutney is ready.

Wash the fish well. Apply little salt and keep aside for 5 minutes. Wash the fish in fresh water and pat it dry. Apply this paste to the fish and let it marinate for at least 15 to 20 minutes. Wrap it in a foil. Bake it in a preheated air fryer for 10 - 12 minutes at 200°C .

Serve warm with salad. 
Labels: Tahini, Green Chutney, Middle Eastern, Air Fryer, Seafood/Fish, Fish Friday, Healthy, Main course, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.    

• Palatable Pastime: Grilled Shrimp Boil (in foil packets)
• Food Lust People Love: Spicy Honey Baked Steelhead Trout
• A Day in the Life on the Farm: Alaskan Rockfish Packages
• Sneha’s Recipe: Air Fryer Parceled Fish With Green Tahini Chutney 
• Karen's Kitchen Stories: Fish Foil Packets with Cod, Chipotles, Black Beans, and Corn  

Roasted Red Pumpkin Hummus - Vegan & Gluten Free#FantasticalFood

In India we get three types of Pumpkins, Ash Gourd( Petha or Winter Melon), White Pumpkin ( Lauki) and Red Pumpkin ( Lal Bhopla /Kaddu).

This Red Pumpkin Hummus is finger licking and really really super delicious. The cumin and thyme give such a earthy flavor to this hummus.  You must try this.

Makes 1 Cup
Ingredients  
½ Cup Packed Roasted Red Pumpkin Puree
½ Cup Boiled Chickpeas
2 Tablespoons Tahini Paste - Homemade
1 Clove Garlic
A Tablespoon of Lemon juice or according to taste
2 Tablespoons Olive oil

½ Teaspoon Fresh Thyme Leaves
¼ Teaspoon Roasted Cumin powder
Salt to taste

A Dash of Smoked Paprika

Method

Preheat oven to 180°C. Cut the pumpkin into small cubes, and place them on a baking tray. I roasted 500 grams of  pumpkin, with the peel,  with just a drizzle of oil to grease  the tray and the pumpkin. 

Roast them for about 30 to 35 minutes. See they are perfectly done.

Once the pumpkin is done  I used ½ cup of puree packed. 

In a blender add all the ingredients  and blend until smooth.  Remove this on to a bowl, 

drizzle olive oil and sprinkle  of smoked paprika.  Enjoy

This hummus is soo..oo addictive. You just can’t stop eating it , felt sorry for make such a small quantity .  Will make this again. Had it  this for lunch.. so delicious!

Lables : Oven Roasted, Red Pumpkin, Hummus, Chickpea, Tahini, Thyme, Fantastical Food Fight, Chutneys & Dips, International Cuisine, Vegan, Gluten free, Healthy
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