Saturday, May 8, 2010

Prawn pepper fry

Prawn pepper fry is one such recipe where there is spice, yet not spicy. The reason being I have used a lot of pepper in the recipe. Though a bit of chilly powder and green chillies were added for spice, freshly ground black pepper dominates the recipe. Tiger prawns or jumbo prawns are best for this recipe, But I was able to get only very small prawns or crevette. Here is the recipe...

Prawns - 750 grams
Chilly powder - 1 tsp
Dark soya sauce - 1 tbsp
Ground pepper powder - 4 tbsp
Green chillies - 2 nos
Ginger garlic paste - 1 tbsp
Salt for taste
Oil for stir frying

Marinate the prawns with ginger-garlic paste and soya sauce for 15 min. Now in a wok, heat oil, stir fry this marinated prawns along with chilly powder and stir fry for 5 min. Now add freshly ground black pepper powder, salt (if and only if required) and continue to cook till oil separates. Garnish with sliced green chillies and serve hot.

Using dark soya sauce along with black pepper gives a dark color in this recipe.

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