Receita de Malai Prawn

 

Receita (I)

200 g de camarão rosa
50 g de creme de leite
50 g de requeijão
50 ml de vinho branco seco
30 g de cogumelo fresco
1 colher de sopa de manteiga clarificada
4 pedaços de maçã (50 g)
1 colher de chá de curry em pó
1 colher de alho/gengibre (20 g)
Pimenta a gosto

Preparo

1- Em uma frigideira aqueça a manteiga, adicione a pasta de alho e gengibre, doura e acrescente o cogumelo fatiado, os pedaços de maçã, o curry em pó e o vinho seco.

2- Ferva tudo e acrescente com creme de leite, requeijão. Ferva por mais 5 minutos e coloque o camarão.
Cozinhe por mais 10 minutos e sirva.

Receita (II)

1 kg large prawns
2 large onions
3 tomatoes
2 green chillies
2 tbsps garlic paste
1 tbsp ginger paste
1 tbsp garam masala
2 tsps coriander powder
1 tsp cumin powder
2 cups coconut milk
3 tbsps single cream
3 tbsps vegetable/canola/sunflower cooking oil
Salt to taste

Method

Grind the onions, tomatoes, 2 green chillies into a fine paste in a food processor.
Heat the oil in a pan and add the paste to it. Fry for a minute.
Add the ginger and garlic pastes and fry for another minute.
Add the spices and brown masala till the oil begins to separate from it.
Add the coconut milk and bring to a boil. Add salt to taste.
Add the prawns and cook for another 2 minutes only.
Turn off the fire and stir in the cream.
Garnish with coriander leaves and serve with Jeera Rice or plain boiled rice.

Receita (III)

Prawns (kolambi/jhinga) 12-16 medium
Salt to taste
Turmeric powder 1/2 teaspoon
Coconut scraped 1 1/2 cups
Oil 2 tablespoons
Bay leaves 2
Green cardamoms 3-4
Cloves 3-4
Cinnamon 1 inch stick
Onions grated 2 medium
Red chilli powder 1 teaspoon
Ginger paste 2 teaspoons
Ghee 1 tablespoon

Method

Clean, de-vein and wash prawns thoroughly under running water. Drain well. Apply a little salt and turmeric powder. Set aside. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water.
Squeeze and extract coconut milk. Heat half a tablespoon of oil in a pan and sauté the prawns on medium heat for two to three minutes.

Step 2

Remove from heat and set aside. Heat remaining oil in the same pan, add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly. Add grated onions and sauté for two to three minutes or until the onions turn translucent. Blend red chilli powder in a little water and add to onions.

Step 3

Stir-fry on medium heat for two to three minutes or until oil separates. Add ginger paste and continue to cook for about two minutes sprinkling little water from time to time to prevent burning.
Add the sautéed prawns and coconut milk. Adjust salt and simmer for two minutes. Mix in pure ghee and the reserved scraped coconut and serve hot.