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Deccan Prawns

Deccan plateau is a region located in South India. This region is famous for its variety of spices and its ready assimilation into the food of its inhabitants. Chillies which are available in plenty here in many shapes and colours are used to flavour almost anything here. This seafood recipe which embodies the flavour of South India - chewy texture on the outside with a rich spiced soft core - is typical of the Deccan region which also has long coast lines on both sides.

Spices are indispensable ingredients in traditional Indian food. They are even used as preservatives, aphrodisiacs and in traditional eastern medicine. Spices add taste,flavour,aroma,colour and "bite" - pungency to our food.

Spices are derived from some part of a plant - flowers, fruits, leaves, seeds, rhizomes, roots, buds and even the bark of a tree. They are sorted,dried and packed for eventual use in the Kitchen. Remember that they have a short shelf life. For more information about these little but powerful ingredients.


  • Medium or Large Prawns, 250 gm

  • Corn Flour, 5 tbs

  • Wheat Flour, 2 tbs

  • Red chilli,freshly ground, 1 tbs

  • Pepper powder, 2 tbs

  • Black Soy sauce, 3 tbs

  • Sesame seeds, 4 tbs

  • Refined Oil for frying

  • Fresh leaves of Coriander, 1/2 cup for Garnishing


  • Clean and remove the black thread-like guts from the prawns.

  • Mix in a bowl all the ingredients except the sesame seeds and the Coriander leaves.

  • Set aside for about an hour

  • You should have well-coated prawns in your hands now. Dip them in layers of sesame seeds and fry them for a few minutes each in medium fire.

  • Garnish the prawns with Coriander leaves. Serve Hot

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Deccan Prawns