STIR FRIED JHEENGA(PRAWN) SALAD by Komal Taneja

 “Stir Fried Jheenga Salad” is one of the delicious recipes by the cooking diva.

Preparation Time: -15min.

Cooking Time: -10min.

Serves: -4

Ingredients: – 250gms. Medium sized prawns de veined and with tails intact, ½ cup chopped (capsicum, spring onions, tomatoes) each.1tbs oil.

Marinade: – ¼ tsp garlic paste, ¼ tsp salt, juice of 1 lemon, ¼ tsp black pepper.

Seasoning: – ½ tsp (red chilly flakes, chat masala) each, 1tbs tomato sauce, ½ tbs Thai chilly dip.

For Garnishing: -1 cup shredded leaves.

Method: –

1. Marinate the prawn with the marinade for 5 minutes.
2. Heat oil in non-stick pan and sauté prawns for 3 minutes till cooked. Remove from fire and let it cool.
3. Take a salad-mixing bowl, put the corns into it, add spring onions, tomato and capsicum. Toss it gently.
4. Season with seasoning and sauces given above.
5. Serve on a bed of shredded cabbage leaves.

 

Fusion Tip: – Here we can use shredded lamb in place of prawns and diced boiled potatoes to enjoy a new taste.

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Komal Taneja is a well-known culinary author with 31 cookery books and three coffee table books under her name.  Recipes for the Kama sutra, 365 Days of Diet with Honey by Dabur Honey and Big Bee’s Secret Honey Recipes are some of her best works.