Prawns with Carrot Hot and Sweet Style

Prawns are considered as fish, but they are without any fins or scales. In fact prawns are protected in their shells and are without any bones. Prawns, have a juicy texture and are very popular among seafood preparations. They are also convenient as they get cooked quickly and taste delicious.

Since, the frozen shelled prawns are so easy to stir up a dish, I thought of giving a new twist to the well-known Hot and Sour Prawns.


Ingredients:

250 gms Frozen shelled prawns
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Vinegar
1 tsp Soya Sauce
1-2 tsp Hot and Sweet tomato sauce
1tsp Red Chili powder
! Carrot chopped and sliced
1 Capsicum chopped in squares
1-2 Onion(s) chopped in squares
1 Green Chili
1 Tomato chopped
11/2 tsp Salt
1 tsp Sugar
1-2 tsp Vegetable oil


To Start with:

1. Take out the prawn package from the freezer and let it thaw for a couple of hours.

2. Marinate the prawns for an hour with vinegar, red chili, pinch of salt, 1/2 tsp ginger and garlic pastes.

Then comes the cooking:


3. Heat a wok or non stick pan with oil.

4. Add in chopped onion and stir.

5. When the onions begin to get transparent, add in carrot, slit green chilies, capsicum slices and the remaining ginger-garlic paste.

6. After little stirring, squeeze and drop the prawns into the wok.

7. Close the lid for five or six minutes.

8. The prawns tend to curl when they are cooked, so check in intervals, to add in chili powder, tomato pieces, salt, sugar and stir thoroughly.

9. Pour in the remaining marinated prawn water into the vessel and close the lid for a steaming effect for 10- 15 mins.

10. Serve hot with steamed rice.

Chicken Keema with Soya Sauce and Chillies

Chicken has always been my favorite and the keema form , that is, the minced chicken is a hassle-free one when it comes to churning out quick dishes.

This recipe requires some chopping, slicing and dicing of the vegetables like carrot, tomato, capsicum and onion. You will need a heavy-bottomed non stick pan or a wok to fry in.
The preparation is pretty simple. Chop veggies, fry them, pour in the keema, add in spices, stir fry some more and you are done in as little as 30 mins.

You will need vegetables like:

Onion
Capsicum
Carrot
Beans (if you want to add in)

Spices:

6 Garlic cloves for 250gm keema
3 Green chilles slit from the middle
Half teaspoon Vinegar
Half teaspoon Soya Sauce
Half teaspoon Sugar
1 teaspoon Salt
Half teaspoons Tomato sauce (if required)

And of course:
500gm Chicken keema or minced meat.


You can start with:

1. Chop the vegetables in squares.
2. Slice 2 onions thinly
3. Dice garlic cloves

4. Wash and clean keema by rinsing it with water once or twice.

Now you are ready with the ingredients for cooking.

5. Heat up the wok or pan and ensure it is dry.

6. Pour as little as half teaspoon of vegetable oil and leave it for 1 minute to heat and sputter.

7. Slowly add the sliced onions into the heated pan.

8. Follow it up with other vegetables except the tomatoes and garlic.

9. Stir and leave alternately so that the veggies are fried uniformly.

10. Add in the diced garlic cloves and stir to mix.

11. When the onions get transparent and other veggies are a little soft, add in the keema for frying.

11. Stir and mix slowly and take care not to spill the ingredients out of the wok.

12. When the minced chicken or keema starts to turn little brown, add in few drops of vinegar and mix well. This is done to get rid of the smell of raw meat.

13. After a couple of minutes, add in half teaspoon of soya sauce, half teaspoon red chilli powder, sliced green chillies and chopped tomatoes.

14. Also add 1 teaspoon salt and half teaspoon sugar and stir vigorously to mix well.

15. Allow it to get cooked and for the flavors to be soaked in by covering the wok with a lid for 5 mins.

16. Take a teaspoon and try the taste of the dish. If its too sweet or salty, try adding a bit of water or few drops of lemon to nullify it.

17. Close the lid, turn off the gas and wait for a couple of mins before serving it hot with steamed rice.