By Monie Hussain, owner of Yuvraaj restaurant, in Sunderland www.yuvraajrestaurant.co.uk
Wow your guests this New Year’s Eve with this simple Indian classic. It’s one of the most popular dishes on Monie’s menu, at his restaurant in Sunderland. Over the Christmas season, Yuvraaj has fabulous festive menus available featuring tandoori Christmas turkey; shorshe beef; spiced salmon and king prawn.
Stuff the turkey and instead go to Yuvraaj on Christmas day (open from noon till late; set menu £29.95 per person); or party with friends and family here on New Year’s Eve.
An early bird menu, with three courses for £9.95, is available every Monday to Wednesday from 5pm to 7pm – and all night from Thursday to Sunday.
Ingredients
1 king prawn
1 spinach leaf
Pinch of turmeric
Squeeze of lemon juice
Pinch of zeera powder
Pinch of coriander
Pinch of curry powder
1 wooden skewer
Vegetable oil for deep frying
for the batter
100g of self raising flower
Pinch of all the above spices
Pinch of salt
1 stem of chopped coriander
1 chopped spring onion
80ml of water
Method
Peel the king prawn and remove the black vein from along its back. Using a sharp knife cut along the length of the prawn almost but not quite through. Flatten the two sides of prawn out into a butterfly shape.
Add a pinch of turmeric, zeera powder, coriander, curry powder and a squeeze of lemon over each side of the prawn.
Wrap a spinach leaf around the prawn and use a wooden skewer to hold into place.
For the batter, mix all of the ingredients into a bowl.
Heat the oil in a deep heavy-bottomed pan.
Holding the skewer, dip the prawn into the batter mix and ensure it is fully coated. Deep fry for 2-3 minutes until crisp and golden.
Place to one side and repeat the process with as many prawns as you need.
Serve with a yoghurt and mint dip or a mango chutney.
