Prawns with shells - 200 gms
Mango Pickle - 10 gms
Lemon Juice - 5 ml
For Pesto:
Basil Leaves - 6 - 10 nos
Cashew Nuts Soaked - 5 - 6 nos
Garlic Cloves - 4 nos
Coriander Leaves - 5 gms
Olive Oil - 5ml
Oil - frying
Method:
Make insertion from head through legs till tail, apply mango pickle and sprinkle few drops of lemon juice and leave it for 10 minutes in fridge.
Take out from fridge and ground all ingredients of pesto to a cosre paste and apply pesto to all the prawns, marinate for 20 min.
Heat oil in a deep pan, remove excess marinade / pesto n drop prawns in to oil and fry till they turn golden brown.
Sauce:
In a pan take extra pesto along with 5 ml of olive oil for 5 minutes.
Take them on to a plate garnish with lemon wedge and serve with sauce.
Mango Pickle - 10 gms
Lemon Juice - 5 ml
For Pesto:
Basil Leaves - 6 - 10 nos
Cashew Nuts Soaked - 5 - 6 nos
Garlic Cloves - 4 nos
Coriander Leaves - 5 gms
Olive Oil - 5ml
Oil - frying
Method:
Make insertion from head through legs till tail, apply mango pickle and sprinkle few drops of lemon juice and leave it for 10 minutes in fridge.
Take out from fridge and ground all ingredients of pesto to a cosre paste and apply pesto to all the prawns, marinate for 20 min.
Heat oil in a deep pan, remove excess marinade / pesto n drop prawns in to oil and fry till they turn golden brown.
Sauce:
Take them on to a plate garnish with lemon wedge and serve with sauce.
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