VERMICELLI CRUSTED PRAWNS WITH PINEAPPLE CHUTNEY

Their are some dishes,which will be your all time favorite from childhood till now....
And fried prawns is one such favorite=p~ dish for me.During my childhood days my evening snack after school will be fried prawns with hot pepper rasam...:) It tastes heavenly after a tiring day.

 And i always like my food to be hot.. But after marriage things changed, rk is just opposite to me when comes to fried foods, even if he tastes ,he will have one r two..

So I feel lazy to cook[]-- only for me...when ever I get prawns, prawn masala is the only dish I cook.. Got bored with the same dish,thought of trying out something new.. At that time saw this interesting dish in fox traveller,the name of the show is TWIST OF TASTE...and the dish sounded simple and different .. With vermicelli and pineapple chutney .. The blend of spiciness and sweet is yummy.. A great combo...for a perfect evening snack.

Ingredients:

Prawns - 4 (tail part shell not removed)

Plain flour - 2 tbs

Egg - 1/2 (lightly beaten)

Vermicelli - 8 tsp

Vegetable oil - 1/2 cup (for frying)

For marinade:

Green chilly - 1/4 tsp (finely chopped)

Ginger - 1/4 tsp (finely chopped)

Fresh coriander - 1/2 tbs (chopped)

Lemon juice - 1 tsp

To serve:

Pineapple chutney

Method:

Mix together all the ingredients for marinade, then rub them over the prawns and leave to marinate for 30 minutes.

Mix the flour and egg with 1/2 tablespoon of water to make a smooth paste, thick batter.

Put 1 tsp of vermicelli on a tray and crush it coarsely. Dip the prawn in batter, coat them with vermicelli on one side and turn the other side, put another 1 tsp of vermicelli on top.Do the same for rest of the prawns and then leave in the fridge for 15 minutes.

Heat vegetable oil in a deep saucepan. Add the prawns and deep fry till the vermicelli coating turns golden and crisp. Drain on kitchen paper and serve.

Notes:

Don't use all the vermicelli at once, use little by little or else the vermicelli will stick together, and you cant use the rest.

Keeping the fridge in prawns, will dry out the coating slightly and prevents it falling off during frying.

Fry when your about to serve.