Seafood Recipes - Sweet and Sour Prawns

Ingredients

Batter:

• 100 g/4 oz/1 cup gram flour

• 15 ml/1 tbsp oil

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 5 ml/1 tsp ajwain

• 2.5 ml/1/2 tsp garam masala

• 2.5 ml1/2 tsp ground red chili

• salt

• 150 ml/1/4 pt/2/3 cup water

• oil for deep-frying

• 450 g/1lb peeled prawns (shrimp)

• 15 g/8 oz vegetables (cauliflower, carrots, (bell) pepper, aubergine (eggplant) etc.), cut into 3 cm/1 1/2 in pieces

Juice:

• 75 ml/5 tbsp oil or ghee

• 2 onions, finely chopped

• 4 large cloves garlic,

• 2.5 cm/1 in ginger root, coarsely chopped

• 10 ml/2 tsp ground coriander (cilantro)

• 5 ml/1 tsp garam masala

• 2.5ml/1 tsp ground roasted cumin

• 2.5 ml/1/2 tsp ground red chili

• 2.5 ml/1/2 tsp ground turmeric

• 1.5 ml/1/4 tsp ground mace

• 1.5ml/1/4 tsp grated nutmeg

• salt

• 225 g/8 oz canned tomatoes, chopped

• 60ml/4 tbsp wine vinegar

• 15 ml/1 tbsp honey

• 200 ml/7 fl oz/ scant 1 cup water

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Place the flour in a bowl, mix in the oil then add the ground spices, salt and water and mix to a smooth batter. Heat the oil. Dip the prawns in the batter then place gently in the oil and fry until golden brown.

2. Remove with a slotted spoon. Dip the vegetable pieces in the batter and fry until golden brown. Place wit the prawns.

3. To make the sauce, heat the oil or ghee in a heavy based pan and fry 1 onion until golden brown. Blend the remaining onion, the garlic and ginger to a smooth paste then stir it into the pan and fry for 2 minutes.

4. Add the found spices, salt and tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface. Add the wine vinegar and cook until all the liquid has been absorbed. Add the honey and cook for 2 minutes.

5. Add the water, bring to the boil then reduce the heat and simmer for 2 minutes. Pour the hot sauce over the chicken and vegetables, sprinkle with the garnish ingredients and serve hot with rice, puris, raita and chutney.