Bread Wrapped Malwani Prawns

About Bread Wrapped Malwani Prawns

Ingredients

• Tiger prawns 8
• Large brown bread slices 8
• Turmeric powder 1 tsp
• Salt to taste
• Kashmiri chillies 3 to 4
• Large onions 2
• Fresh coconut, scraped 1 cup
• Coriander seeds 2 tbsps
• Garlic cloves 4
• Kokum petals 5
• Rice 1 tbsp
• Garam masala powder 1½ tsps
• Eggs, beaten 2

How to Make Bread Wrapped Malwani Prawns (Stepwise Photos)

Method

1. Clean and devein prawns and put them in a bowl. Add 1 tsp turmeric powder and 1 tsp salt and mix well. Cover the bowl and keep it in the refrigerator to marinate for 1 hour.
2. Soak red chillies in warm water in a small bowl.
3. Heat a non-stick pan, add 1 chopped onion and dry roast till it turns pink. Add coconut and continue roasting on low heat till the mixture turns light brown. Add coriander seeds, mix and continue to roast, stirring continuously, till the mixture turns brown. Remove the pan from heat and let the mixture cool down to room temperature.
4. Put the mixture into a mixer jar, drain and add chillies along with garlic cloves, kokum petals and rice. Add sufficient water and grind to a smooth paste. Transfer into another bowl, add garam masala powder and mix well.
5. Add the prawns to this mixture, mix well so that masala coats every prawn completely. Let it rest for 20-30 minutes.
6. Preheat the airfryer to 180º C. Lightly grease the basket.
7. Cut the edges of the bread slices and roll them with a rolling pin to flatten them into thin sheets.
8. Keep one marinated prawn in the centre of each slice and roll to shape into cylinders. Seal the edges with beaten egg.
9. Keep the rolled prawns in the basket, fit it to the airfryer and cook them for 10 minutes or till the bread turns brown and crisp.
10. Take them out of the airfryer, arrange them on a serving platter, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps