As simple as can be, the recipe for this Spring Onion Bhaji with Prawns was shared to me by my friend Betty Pires. It is a bhaji preparation where the prawns retain their flavours and the crunchy spring onions complement the prawns well. It can be served as a side or eaten with chapatis.
Serves: 2 Persons
Prep. Time: 15 Mins.
Cooking Time: 10 to 12 Mins.
- Spring Onion – 2 medium sized bunches
- Prawns (cleaned & deveined) – 100 gms (cleaned)
- Light Green Chillies (slit) – 1 to 2
- Coconut (grated) – 2 tbsp.
- Oil – 1 to 2 tbsp.
- Salt – ½ tsp. or to taste
Step 1: Apply ¼ tsp. salt to the prawns and keep aside.
Step 2: Wash the spring onion and drain well. Cut and separate the white and green parts. Chop each of them fine and keep separately.
Step 3: Heat the oil in a pan and add the chopped spring onion whites. Sauté on medium heat for 30 seconds. Then add the prawns and sauté for another minute till they change colour.
Step 4: Add the green chillies and sauté for another 30 seconds. Reduce the heat and then add the chopped spring onion greens. Mix well. Add ¼ tsp. salt and cook covered on low heat for 5 to 6 minutes.
Step 5: Later, open the lid and sprinkle the grated coconut over the bhaji. Cook covered for another minute.
- Do the overcook the vegetable as it will lose its crunch.