Main Course

Tangra Style Crispy Fried Prawns – Piping Hot, Straight From The Wok

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During my visit at the Tangra Food Festival @JW Marriott, Bengaluru, I gathered a lot of information regarding the Tangra cuisine and its heritage. The Chinese culture has so much influence on the Tangra cuisine that it has its distinct flavour and its still carried on even after centuries.

I loved this golden fried prawns that they showed as a demo in the JW Kitchen. Absolutely subtle yet distinct flavors.

On my next visit to Kolkata I surely do want to visit the East of Kolkata to get a sense of the Kolkatian with Chinese influence. I also wish to purchase some locally produced sauces. Keeping my fingers crossed on that one!!!

Sharing with you the recipe of this lovely dish. Just a few ingredients and one great dish.

1/2 kgs prawns, washed and cleaned
1 cup corn flour
1 cup refined flour, 
1 tbsp baking soda, 
Salt and white pepper to taste, 
Oil for deep frying
For Stir Fry:
2-3 tbsp freshly green chillies
2-3 tbsp freshly chopped cilantro,
2-3 tbsp fresh ginger juliennes, 
2-3 tbsp freshly chopped spring onions,
  • Marinate the prawns for 30 minutes in seasoning [Seasoning includes salt and pepper]
  • Combine the corn flour and refined flour in a mixing bowl.
  • Add 1 tbsp baking soda and salt as per taste.
  • Mix with water and beat to a pouring consistency.
  • Dip the seasoned prawns in batter and fry until golden. Remove and set it aside.
  • In a wok, heat oil. Add the green chillies, ginger juliennes, spring onions and cilantro and stir fry. 
  • Add the golden prawns and sautee it for a minute or two.
  • Serve immediately.

This is a must try dish if you are having a cocktail party. Have it piping hot, straight from the wok!!!

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