Monday, July 7, 2008
Rampuri Prawn (Indian Recipe)
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 JuiceJuice of 1 lemon
Salt 1 tsp
Cumin Powder 1 tsp
Bread Crumb 100 gm
Cooking Oil 100 gm
Corn Flour 4 tbsp
How to make Rampuri Prawn (Indian Recipe)
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
3. Coat prawns with batter, then roll over the breadcrumbs and
deep fry in hot oil.
4. That's it. Serve hot.
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.
Original Recipe Source: Prawn Rampuri
Mini-Trivia: Rampuri Cuisine hails from the erstwhile princely
state of Rampur in India. It is known for meat dishes and
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.