Prawn Rampuri
Mini-Trivia: Rampuri Cuisine hails from the erstwhile princely state of Rampur in India. It is known for meat dishes and kababs.
The state sided with the British during the Indian Rebellion 1857. It remained under British protection and became refuge of artists and cooks from all over northern India. Its cuisine is a mixture of Kashmiri, Hyderabadi, and other North Indian influences. The Rampur state was ruled by the Rohilla tribe, who are ethnic Pashtuns from Afghanistan.
It joined the Indian republic and was merged with the state of Uttar Pradesh in 1949. Bollywood superstar Amir Khan is from the Rohilla Pashtun tribe. There is still a large population of afghans in and around Rampur, but a majority moved to Pakistan at the time of India's independence.
This recipe is for a Rampuri Prawn dish. It is not very common, and you would rarely find it in any restuarants. However, it is very simple to cook and brings out the flavor of the prawn without overpowering it with spices.
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| INGREDIENTS (Serves 4) |
| Big Size Prawn | 500 gm (15 or so shelled and deveined) |
Garlic Paste | 2 tsp |
Ginger Paste | 2 tsp |
Garam Masala Powder | 1 tsp |
Black Pepper Powder | 1 tsp |
Lemon Juice | Juice of 1 lemon |
| Salt | 1 tsp |
Cumin Powder | 1 tsp |
Bread Crumb | 100 gm |
Cooking Oil | 100 gm |
Egg | 2 |
Corn Flour | 4 tbsp |
1. Mix prawn with all of the ingredients except for breadcrumbs and oil. Marinate it for minimum of 1 hour.
2. Make a batter by mixing eggs and corn flour, adding a pinch of salt.
3. Coat prawns with batter, then roll over the breadcrumbs and deep fry in hot oil.
4. That's it. Serve hot.
Serving suggestion:
Cut onion in round slices (like an onion ring). Dip in remaining marinade and batter and fry it. It adds a sweet tasting side dish to the prawn. Serve with carrots.
You can also make a dip out of Raita.