Showing posts with label prawn. Show all posts
Showing posts with label prawn. Show all posts

Sunday, 24 June 2018

Chingri or prawn is always favorite sea food for us. In Bengali cousin we have lot of famous dishes with prawns like Lou chingri, Chingri malaicurry, Vapa chingri, Dab chingri etc. Actually prawn has an awesome taste which can turn any dish a delicious one from a very average. And cooking time is also very short. In my blog you will get lots of recipe with prawn. This time I am sharing steamed prawn recipe which is one of our favorite prawn recipe.
I learned this dish from my mom and she learned from her friend. In this recipe I added coconut but my mom and aunt never added it. One of friend said they generally add poppy seed paste. But we don’t. Some people obviously will say no need to use chopped onion but I  used. If you want to skip coconut, onion you can. Even you can add poppy seed paste. But don’t replace mustard paste. Without mustard paste this dish will be incomplete. In most of the steamed recipe in Bengali cousin you will get use of mustard paste because of its pungent taste, which makes the dish more sumptuous. For more steamed fish recipe you can check vapa Ilish recipe in my blog.
The quantity of ingredients is for 2 persons.

prawn steamed with mustard paste - Bengali recipe
Steamed Prawn or Vapa Chingri


Prawns – 15/20 medium size
Mustard paste – 1tbsp
Coconut paste – 1tbsp
Chopped onion – 1small size
Turmaric powder – 1 tsp
Mustard oil – 1and1/2 tbsp
Green chilli – 5/6pcs


Clean the prawns, deveined and deshell it. If you want to keep head portion you can keep.
Take a mixing bowl and put all ingredients except green chilli and oil.
Mix it and add ½ tbsp oil in it.
Now take a steel tiffin box and put the mixed prawn with spices.
Drizzle remaining oil on it and put green chillies.
Cover the box.
Now you have to steam it.
Take a large vessel and put some water.
Then keep a small stand in the vessel and keep the box on the stand.
Cover the vassal and steam it for 10 - 12 minutes.
Prawn cooks very fast.
When the water comes to normal temperature, remove the box and your steamed prawn is ready.
Serve with hot steamed rice and enjoy your meal.

Thursday, 10 August 2017

Prawn is one of the most favourite non-veg item at our home. Though I do not normally cook with wine, this time I thought of trying out wine in prawn recipe. This turned out so yummy that I just can't wait to share with my friends. If any one one of you try, please do not forget to let me now how it turned out at your end.


Medium size Prawn – 15 pcs
Chopped garlic – 1tbsp
Chopped onion – 1tbsp
Lemon zest – 1tsp
Chopped parsley – 2 tbsp
Red chilli flakes – 2tsp
Olive oil – 3tbsp
Cream – 2tbsp
White wine – ½ cup

yummy lemon garlic prawn easy recipe
Lemon Garlic Prawn


Clean the prawns very gently and devein it.
Now marinate the prawns with salt for 5 minutes.
Heat 2tbsp oil in a pan and fry the prawns.
When it starts to change the colour remove from the pan.
Add another 1tbsp oil in the pan and put garlics.
Just wait for getting aroma and add chopped onion and sauté it.
Add red chilli flakes.
Add white wine and keep it in high flame.
Add prawns and chopped parsley.
Add salt as per taste.
Add cream and keep it in medium flame.
Allow to boil and add lemon zest.
Now gently put the prawns and cook for two minutes. After 2 minutes take off the prawns from the pan otherwise they will be hard. Prawns need very less time to cook.
Allow the gravy to thicken like sauce.
Switch off the gas and pour gravy on the prawns. All the prawns should be covered with sauce.
Serve hot with rice, pasta whatever you like.

You can see my other prawn recipes also. Happy cooking J

Sunday, 31 August 2014

Gambus pil pil is a famous recipe in Spain, specially in Malaga area. This is a very simple and easy dish but very yummy. It has a rich taste of garlic, chilli and olive oil.

Gambus pil pil is a spicy prawn recipe with garlic chilli and olive oil
Gambus Pil Pil

Gambas pil pil - ingredients:
Medium sized prawn 12 pcs
Butter 4 tbsp
Olive oil 4 tbsp
Red bell pepper paste 2/3rd of a cup
Chopped garlic 1 tbsp
Chopped onion 1 tbsp
Chopped parsley
Cashew nuts paste 1 tsp
Flour 1 tsp
Green chilli paste
Black pepper powder

Gambas pil pil - recipe:
Marinate the prawn with flour, salt and pepper and sauté it in butter and olive oil. Then take another pan and heat butter and olive oil altogether again. Then add chopped garlic. When it starts spreading a nice aroma, add chopped onion and sauté it. Now add red bell pepper paste, cashew nuts paste, green chilli paste and salt and stir gently. Then add fried prawn and little bit of water and wait for 2 minutes. When it becomes dry sprinkle some chopped parsley and serve hot.

Actually olive oil is preferable but I have used white oil for this recipe and taste of the dish is awesome.

Saturday, 2 November 2013

Prawn fry with potato and bread crumbs coating
Prawn Fry


Small size prawn - 16 pieces
Medium size boiled potato - 2
Chopped tomato – 1
Chopped parsley
Chopped green chilli
Black peer powder
Bread crumbs
Regular flour
Corn flour
Lemon juice
White oil
Tooth pick


Remove shell and head of the prawns. Keep the tail. Devain it and wash thoroughly.
Insert s tooth pick from the tail towards the head so that the prawn stays straight even after frying.
Marinate the prawn for 10-15 minutes with lemon juice, salt and pepper powder.
Smash boiled potato and mix with chopped tomato, parsley, green chilli, salt, black pepper powder. Also mix bread after cutting the borders for binding.
Now take a cellophane paper, put the mixture on it and cover it with another cellophane paper. Now roll it with a roller softly to make it flat. Remove the paper from top and cut the rolled potato mix into the number of prawns.
Now cover the prawns with the mixture but keep the tail out of this. If it feels very sticky, then wet your hand with water.
Now take flour in a plate and coat the prawns lightly.
In a bowl mix little bit of corn flour with water to make a thin batter. Dip the prawns in the batter and immediately put it on bread crumbs to coat it properly.
Now dip fry the prawns till golden.

Prawn fry is now ready, serve hot with ketchup.

Saturday, 20 July 2013

Tempura prawn

Tempura prawn is a quick and easy to cook starter. This yummy starter is really good for party and it literally takes five minutes. The main feature of tempura prawn is that the batter is prepared with soda water.
quick prawn recipe, five minute prawn starter, deep fried prawn
Tempura prawn


Medium size prawns
Soda water
Regular flour
Corn flour,
Black pepper powder
White oil


At first remove shells from the prawns. If you wish, you can keep the tail. Then de-vain it.
In a bowl take soda water and egg and beat it well. When it is whipped add same amount of regular flour and corn flour. Add salt and pepper powder. Beat them well and make a smooth batter.
Heat oil in a deep pan. Dip the  prawns into batter one by one and deep fry it till golden (2-3 minutes).

Serve hot with sweet and sour sauce.

Friday, 23 November 2012

Mexican Prawn Rice with Salsa
Prawn, rice, Mexican rice
Mexican Prawn Rice with Salsa
Cooked long grain rice
Medium size prawn
Chopped green capsicum
Chopped red capsicum
Chopped yellow capsicum
Lemon juice
Red chilli
Green chilli
Tomato ketchup
Coriander leaves
Chopped tomato
White oil
Pepper powder


Blend red chilli, onion, garlic, salt and chopped tomato together and make a paste.

Salsa: Mix chopped tomato, onion, ginger, garlic, green chilli, tomato ketchup, lemon juice and coriander leaves in a blender and keep aside for long time.

Rice: Marinate prawns with salt and pepper powder. Heat oil in a flat pan and add the prawns. Saute the prawns and keep aside. In the pan put capsicum, chopped tomato and the blended paste and mix well. Add prawns and salt and fry it. Add cooked rice and mix well but dot it lightly so that the grains do not break. Remove from the fire and spread chopped coriander leaves. Serve hot with large amount salsa.