Pan Fried Prawns with Almond

This Prawn /  shrimp fry is so delicious that I could not believe its recipe would be this easy to prepare. Ovie loves them so much that she requests for prawns every 3-4 days. I keep large batches of them marinated in the freezer in small portions. Every time there is a demand for these, I just thaw one portion and pan fry them. Its really that simple !!   

Earlier this year, we had friends visiting from Muscat and their 3 year old daughter 'Z' used to be Ovie's stroller buddy. This was the first time she had ever eaten Prawn and 'Z' is now a die hard fan of  Almond 'Crawns' (as she calls it). 

Pan Fried Prawns with Almond

Prawns: 15 medium sized

Peanut / Sesame Oil: 2 tbsp (substitute with any other oil) 

Marinade: 

Almonds: 4 (soaked in water for 10 mins)

Lemongrass: 1 stalk

Ginger: 1/2 inch

Garlic: 2 cloves

Turmeric Powder: a pinch

Sesame / Peanut oil: 1 tsp

Green chili: 1/4 deseeded (optional)

• Shell, de-vein and wash the prawns thoroughly.  
• Grind all the marinade ingredients with a few drops of water into a smooth paste. 
• Marinate the prawns in this paste and keep in the fridge for atleast 1 hour. Keep aside the remaining marinade. 
• Now, heat the oil in a pan and place the prawns in it. Smear the remaining marinade onto the prawns and cook covered on low heat. Turn over frequently and fry until slightly brown.

 Note that prawn cooks really fast. Do not over cook it else it will turn out rubbery.

I usually marinate the prawns and skewer them onto bamboo stick and then freeze them. This way, they are ready to the pan fried and a great way to serve them. This recipe is great for parties or unexpected guests as well.