HomeFood & drinkVineet Bhatia’s crisp prawns with red-onion turmeric khichdi

Vineet Bhatia’s crisp prawns with red-onion turmeric khichdi

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Preparation time: 0 minutes
Ingredients (for 4 people) :

    Herb chutney

    - 40g fresh mint leaves, chopped
    - 200g coriander, chopped
    - 0.5 tbsp green chilli, finely chopped
    - 1 garlic clove, chopped
    - 4 tbsp Greek yoghurt
    - 3/4 lemon, juiced
    - 0.75 tbsp granulated sugar
    - 1 tbsp mayonnaise
    - salt

    - Red onion, cumin and turmeric khichdi

    - 1 tbsp vegetable oil
    - 1 tbsp unsalted butter
    - 1 tbsp cumin seeds
    - 1 tbsp garlic, finely chopped
    - 1 tbsp ginger, finely chopped
    - 1 tbsp green chilli, finely chopped and deseeded
    - 1 red onion, chopped
    - 1 tsp turmeric
    - 150g basmati rice
    - 600ml vegetable stock, warmed
    - 3 tbsp Greek yoghurt, lightly whisked
    - 1 tbsp unsalted butter
    - 1 tbsp fresh coriander, chopped

    Crisp prawns

    - 1 tsp fresh coriander, chopped
    - 0.5 tsp red chilli powder
    - 1 tbsp cornflour
    - vegetable oil
    - 8 prawns, de-veined tail with the shells left on
    - salt
    - 2 eggs
    - 2 tbsp ice cold water


Start with the chutney. Put the ingredients except the mayonnaise in a processor and blend to form a smooth paste.

Transfer to a mixing bowl, add the mayonnaise and combine. Check the seasoning and adjust to taste.

For the khichdi, heat the oil and 1 tablespoon of butter in medium saucepan and add the cumin seeds.

After 30 seconds add the garlic and sauté for a minute over a medium heat.

Add the ginger, chilli and red onion and sauté for 2 minutes.

4. Add the rice and turmeric and cook for another two minutes. Pour in the stock,
bring to the boil, then reduce the heat and gently simmer until absorbed and the
rice is almost cooked.

Add the yogurt, season with salt and continue cooking until the rice is tender.

Once cooked, remove from the heat and stir in the second tablespoon of butter and chopped coriander.

Beat the eggs, coriander, chilli powder, cornflour and a pinch of salt with 2 tablespoons of ice-cold water. This will form a smooth batter - the cold water helps to keep the it crisp.

Heat the oil to 180°C in a deep-fat fryer or a deep saucepan.

Dip the prawns in the batter without coating the tails, then drain off the excess and deep-fry in the hot oil until crisp. Drain on kitchen paper.

To serve, pipe or drizzle the herb chutney on to 4 plates and place a 6cm ring mould in the centre. Spoon in the khichdi, then remove the mould and place 2 prawns on the rice.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: Recipe courtesy of Great British Chefs

User comments

another free recipe every day

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