प्रॉन पॉट राइस | Prawn Pot Rice | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Nothing can beat the comfort of this one-pot prawn rice on a rainy day.

PRAWN POT RICE

Ingredients

10-12 medium prawns, cleaned, de-veined and washed
3 cups cooked rice
2 tbsps corn starch
1 tbsp refined flour (maida)
Salt to taste
Crushed black peppercorns to taste
1 egg yolk
2 tbsps oil + for deep frying
2 tsps finely chopped garlic
2 tsps finely chopped ginger
2 spring onion bulbs, cut into wedges
1 medium carrot, vertically halved and sliced
2 tsps soy sauce
2 tbsps oyster sauce
1 tbsp schezwan sauce
1 cup mixed coloured capsicum dices
3-4 tbsps corn flour slurry
2 tbsps chopped spring onion greens + for garnish

Method

1. Take prawns in a bowl, add corn starch, refined flour, salt, crushed black peppercorns and egg yolk and mix well.
2. Heat sufficient oil in a kadai. Gently slide in the prawns and deep fry till golden brown and crisp. Drain on an absorbent paper.
3. Heat 2 tbsps oil in a non-stick wok. Add garlic and ginger and sauté for 30 seconds.
4. Add spring onion bulbs and carrot and sauté for 1-2 minutes.
5. Add soy sauce, oyster sauce, schezwan sauce and mixed colourd capsicums and sauté well. Add salt and mix. Add 1½ cups water, mix and let it come to a boil.
6. Add corn flour slurry, mix and cook till the mixture thickens.
7. Add fried prawns and rice and mix well. Cook for 1-2 minutes.
8. Add vinegar and spring onion greens and mix well. Switch the heat off and serve hot garnished with spring onion greens.

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