| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Rick, Stein |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Groundnut or sunflower oil; plus extra for |
|
|
; shallow-frying |
| 225 |
g |
Onions; finely chopped |
| 225 |
g |
Tomatoes; skinned and chopped |
| 275 |
g |
Peeled raw prawns; finely chopped |
| 3 |
|
Green chillies; seeded, finely (3 |
|
|
To 4) |
|
|
; chopped |
| 2 |
|
Garlic cloves; crushed |
| 2 1/2 |
|
Cm fresh ginger; finely grated |
| 1 |
ts |
Turmeric powder |
| 1 |
ts |
Chilli powder |
|
|
Juice 1/2 lime |
| 1/2 |
ts |
Salt |
| 14 |
|
16 x 15 cm uncooked plain poppadoms |
| 1 |
sm |
Egg; beaten |
INSTRUCTIONS
1 Heat the oil in a frying pan, add the onions and fry on a high heat,
stirring now and then until they are richly golden. Add the tomatoes and
fry until reduced to a golden-coloured paste.
2 Add the chopped prawns, green chillies, garlic, ginger, turmeric, chilli
powder, lime juice and salt. Fry for about a minute until the prawns are
cooked and take off the heat.
3 Pour about 5mm/1/4" inch oil into another frying pan and heat to
200c/400f. Taking 2-3 poppadoms at a time, brush generously with water on
both sides and leave to soften.
4 Place 2 good tbsp prawn filling in the centre of each one and brush the
edge with beaten egg. Roll up and seal the open ends together. Once all are
filled, shallow fry three or four at a time for 1-11/2 minutes, turning
frequently until crisp and golden.
5 Place on kitchen paper to remove any greasiness, slice off the ends and
cut each into three pieces. Spear each piece with a cocktail stick and
serve hot.
Converted by MC_Buster.
NOTES : Makes about 40 pieces
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.
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