Batter fried Blue Scampi | How to make Batter fried Blue Scampi

By usha balagopal  |  30th Jan 2016  |  
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  • Batter fried Blue Scampi, How to make Batter fried Blue Scampi
Batter fried Blue Scampiby usha balagopal
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About Batter fried Blue Scampi Recipe

Straight from the fresh water lakes of Kerala. A crispy, succulent and a soft starter , the perfect start to an exotic tropical lunch.

Batter fried Blue Scampi is one dish which makes its accompaniments tastier. With the right mix of flavours, Batter fried Blue Scampi has always been everyone's favourite. This recipe by usha balagopal is the perfect one to try at home for your family. The Batter fried Blue Scampi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Batter fried Blue Scampi is 60 minutes and the time taken for cooking is 30 minutes. This is recipe of Batter fried Blue Scampi is perfect to serve 2 people. Batter fried Blue Scampi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Batter fried Blue Scampi. So do try it next time and share your experience of cooking Batter fried Blue Scampi by commenting on this page below!

Batter fried Blue Scampi

Ingredients to make Batter fried Blue Scampi

  • Blue scampi /tiger prawns (Cleaned and shelled) 200 gms
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 tsp red chilli powder
  • 1/2 tsp pepper powder
  • 1 tbsp soya sauce
  • 1 tbsp button onions, chopped
  • 8 - 10 curry leaves
  • 1 egg white
  • For the Marinade:
  • To Garnish:
  • 8-10 button onions (peeled and thinly sliced)
  • 1 tbsp fresh coconut (cut into small bits)
  • curry leaves 10-12
  • mustard seeds 1/2 tsp
  • 1 dry red chilly
  • 1/2 cup carrot, grated
  • 1/2 cup cabbage, thinly sliced

How to make Batter fried Blue Scampi

  1. Grind all the ingredients listed under Marinade together to a fine paste. Rub the marinade to the prawns nicely. Add the soya sauce and 2 tbsp of the beaten egg. Mix well, cover and keep aside for at least 1 hour.
  2. Place a nonstick pan on the gas stove. Heat the oil. Toss in the coconut bits and fry into a golden brown colour. Keep aside.
  3. Next fry the prawns one by one and drain out into a colander.
  4. Drain out the remaining oil. Into 1 tbsp of the same oil. add the curry leaves, mustard seeds and onions in that order. Fry for 5 minutes. Place the prawns in the pan carefully. Toss in the coconut bits. Serve immediately on a bed of salad.

My Tip:

I generally make the left over beaten egg into a thin omelette and use for garnishing so that there is no wastage. Chilli sauce and tartar sauce are befitting dips too.

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