Malvani Prawns in Rice Paper Roll | Cooking Classy with Afraz | Sanjeev Kapoor Khazana

Popular Prawns preparation from Indian coast wrapped in rice paper roll.

MALVANI PRAWNS IN RICE PAPER ROLL - (Serves - 4)

Ingredients

2 teaspoons Malvani masala
1 cup small prawns, shelled and deveined
8 rice paper rolls
Salt to taste
¼ teaspoon turmeric powder
2 kokum petals
2 teaspoons + 1 tablespoon oil
1 tablespoon coriander seeds
2 dried red chillies
1 large onion, finely chopped
½ cup scraped fresh coconut
½ tablespoon rice
1 tablespoon chopped garlic
2-3 tablespoons coconut milk
8 iceberg lettuce leaves
1 medium cucumber, cut into juliennes
1 medium carrot, cut into juliennes
Sol kadhi
½ cup kokum petals
½ cup scraped fresh coconut
½ green chilli
½ inch ginger
Fresh coriander leaves for garnishing

Method

1. Take prawns in a bowl. Add salt and turmeric powder and mix well. Set aside.
2. To prepare sol kadhi, take ½ cup kokum petals in another bowl. Add 1 cup hot water and set aside.
3. Heat 2 teaspoons oil in a non-stick pan. Add coriander seeds and sauté till fragrant. Add broken dried red chillies and sauté for 30 seconds.
4. Add ¾ of onion to the pan and sauté till golden brown. Add ¼ cup coconut and sauté till golden brown. Switch off heat, add rice and mix well. Bring down to room temperature.
5. Grind the coconut mixture along with water into fine paste.
6. Heat remaining oil in another non-stick pan. Add remaining onion and sauté till translucent.
7. Add garlic to sautéed onion and sauté for 30 seconds. Add the ground mixture and sauté for 2-3 minutes.
8. Add Malvani masala, mix and cook for 1 minute. Add marinated prawns, mix and cook for 1 minute. Adjust salt and mix. Add 2-3 tablespoons water, mix and cook for 1-2 minutes.
9. Add coconut milk to prawn mixture, mix and cook for 1 minute.
10. Roughly chop 2 kokum petals, add to prawns, mix and cook till prawns are done.
11. Take remaining coconut, soaked kokum petals alongwith its water and green chilli in a grinder.
12. Roughly chop ginger, add to grinder and grind into fine paste.
13. Line a strainer with a muslin cloth and place it on another bowl. Strain the ground coconut-kokum petal mixture to get 1st extract.
14. Add salt to sol kadhi and mix well. Refrigerate it.
15. Take some hot water in a square glass baking tray and soak each rice paper roll in it for 1 minute and place on the worktop.
16. Place 2 iceberg lettuce leaves, cucumber juliennes, carrot juliennes and some prawns mixture in the center of each soaked rice paper rolls and wrap them.
17. Pour sol kadhi in individual shot glasses and garnish each with a coriander leaf.
18. Serve immediately with sol kadhi.

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