Page 20 - Chilli Blooms PDF New - Unknown

SNACKS

Vada
Bread-crumbed CRISPY, SAVOURY BALLS THAT ARE A TYPICAL SOUTH INDIAN SNACK

prawns Preparation time: 15 minutes 1 tbsp oil

1 tsp fresh crushed green chillies
Cooking time: 20-25 minutes
Serves 6-8
1 tsp fresh crushed ginger
¼ tsp turmeric
TOTALLY IRRESISTIBLE WHEN SPLASHED WITH GREEN CHUTNEY You will need: ¼ tsp citric acid (optional)
1 tsp salt
1 cup maize flour ¾ cup boiling water
Preparation time: 10 minutes ¼ cup cake flour ¼ cup plain yoghurt
Cooking time: 15 minutes You will need: 1 tbsp semolina Cooking oil to fry
Serves 4 300g prawns
1 cup cake flour
1 egg beaten Method
1-2 cups breadcrumbs 1 Mix the maize and cake flours, add the semolina and oil and combine to make a crumb consistency.
Salt to taste
Cooking oil to fry 2 Add the chillies, ginger, turmeric powder and citric acid.

3 Add salt to the boiling water, then pour the water into the flour mixture and mix well. Lastly, add
Method the yoghurt and mix again.

1 Shell and de-vein the prawns. Remove the heads but keep the tails. 4 Cover and leave overnight. The following day, taste and adjust accordingly.

2 Slice the prawns open into butterfly shapes. 5 Heat the oil in a pan or karahi.

3 Dip each prawn in the flour, then into the beaten egg and roll them in the breadcrumbs. 6 Take 1 tbsp of the batter at a time and slide it into the heated oil. It should float quickly to the top if
the temperature is right.
4 Deep fry in medium-heated oil. Excessively heated oil may burn the breadcrumbs.
7 Fry until medium brown in colour. Drain onto a paper towel. Repeat with the remaining batter.
5 Remove the cooked prawns and then refry them in hot oil to make them crispy. Serve hot with chutney.

6 Serve with soy and chilli sauce or some green chutney. Leftover vadas can be used to make dahi vada by soaking them in hot water for an hour. Perpare the
yoghurt by adding salt, red chillies and roasted cumin seed powder. Squeeze the water from the soaked
vada and add to the prepared yoghurt. Sprinkle freshly chopped coriander and refrigerate before serving.

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