No reviews This prawn kebab recipe from the Parsi cookbook quickly became a favorite in our home. The unique combination of spices, flavors, and comforting textures made it a clear winner. Serve it as an appetizer, a side, or in a sandwich. 2 tsp salt 1.1 lb/500 g potato, peeled and cut into 3/4 in/2 cm chunks 1.1 lb/500 g raw prawns, peeled and deveined 2 Tbsp masala paste 1 3/4 oz/50 g frozen peas 1 large carrot, peeled and diced small a small handful of cilantro leaves picked and chopped 1 tsp cumin seeds, lightly crushed For Frying and Coating 2 cups/500 ml vegetable oil 7 oz/200 g coarse semolina or dried fine breadcrumbs 4 large eggs, beaten Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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