Prawn manchurian

Ingredients:

Preparing prawn:

• Prawn : 1cup(medium sizes, remove head and shells)

• Egg: 1/2

• corn flour: 1tbsp

Mix prawn with egg and corn flour and let it rest for 15 minutes.

Heat 1 cup oil in a pan, and deep fry the marinated prawn until golden.

Preparing prawn stock:

• shells and heads from prawns: 1/2cup

• ginger garlic paste: 1tsp

In a bowl, add 1tsp ginger garlic paste, prawns heads and shells and 1cup boiling water. Cover and cook on low flame for 1/2 an hour. Pour the prawn stock into a strainer; reserve the liquid and discarding the spices, shells and heads.

Preparing Manchurian sauce:

• Chopped spring Onions: 2tbsp
• tomato puree: 1 tbsp
• tomato ketchup: 1/4 cup
• soya sauce: 1tsp
• chili sauce: 1tbsp
• ginger & garlic paste: 1tsp each
• paprika or red chilies powder: 1tsp
• black pepper powder: 1 tsp
• butter: 2tbsp
• sugar: 1 tbsp
• 1 tbsp. corn flour mixed with 1/2 cup prawn stock
• Chopped green chilies: 1tbsp

Take a pan, fry onions, ginger-garlic paste in hot oil or butter for about 1 minute. Then add tomato ketchup, tomato puree, soya sauce, chili sauce, sugar, crushed black pepper, paprika and 1 cup of water, mix well, cover and cook for 5 minutes on medium flame. Stir occasionally, add fried prawn and corn flour mixture and cook for another 3 minutes on low heat.

Sprinkle green chilies and adjust salt.

Now the Manchurian is ready. Serve hot with fried rice.