Coimbatore Blog

Barooch Phanuel is the executive chef at Hotel Rathna Regent. An expert in mocktails and salads, he makes it a point to surprise the guests with his unusual and creative recipes. And, seafood is his favourite. He has been a part of the catering industry for 18 years and has worked in various hotels in India and Singapore.

Ingredients:

Medium prawns : 150 gm

Chopped onion : 15 gm

Chopped garlic : 15 gm

Chopped ginger : 5 gm

Chopped green chilli : 5 gm

Chilly paste : 5 gm

Oyster sauce : 2 ml

Salt : to taste

Ajinomoto : 3 gm

For batter:

Egg : half

Corn flour : 5 gm

Maida & Seasoning : 5 gm

Preparation:

Marinate the prawns with the ingredients. Keep it aside.

Skew the prawn. Dip it in batter and deep fry.

Serve with fried rice – starch noodles and hot garlic sauce.