Remember that shrimp and fish, in general, should not have a faint smell of ammonia else it would mean that the freshness is a distant memory. You will need to prepare a fabulous mustard sauce to accompany this amazing recipe that will become a permanent fixture in your kitchen.
When you cook the steamed shrimp, the main thing to remember is that crustaceans do not take long and should never be overcooked. You can make steamed shrimp on the stove, in a steamer or in the microwave. The Bhapa Chingri or steamed prawns undergo a light cooking that will allow you to do an encore without scruples. The flavored water is a nice touch, the smell of the dish is intense and recalls the atmosphere of the East. It is a simple appetizer but the results are amazing.
Ingredients
10 prawns
4 tbsp oil
1 cup coconut
1 small onion
5 tbsp mustard paste
2 green chilies
1 tsp red chili powder
1 tsp turmeric powder
1 banana leaf
Sugar to taste
Salt to taste
Recipe Method
Wash prawn pieces properly and then immerse it in salt water for about 5 minutes. Take out the prawns from the water and dry them properly.
In a steel bowl, combine oil, onion, grated coconut, sugar, green chillies, red chilli powder, mustard paste, salt, turmeric and sugar, mix well. Cover the bowl and marinate them in the coconut mixture for 10 minutes.
In a large pan half fill it with water and bring to boil. Put the prawn bowl in the pan and steam it covered for about 10 minutes or until the shrimp is translucent. Stir the shrimp once halfway through. Steamed prawns are ready to serve.
