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Sukkha Jheenga (Dry Prawns) Recipe

Sukkha Jheenga (Dry Prawns) is a popular Indian Starter
Author :
On :
Tuesday, 22 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • ½ kg - tiger Prawns (preferably)
  • 2 bunches Spring onions
  • 4 tbsp - oil
  • 1.5 tsp - Cumin seeds
  • salt to taste
  • ½ tsp - Turmeric powder
  • 2 tsp - Red Chilli powder
  • finely chopped Coriander leaves (to garnish)
  • How to Make Sukkha Jheenga (Dry Prawns):

    1. Clean, de-vein and wash the prawns well.
    2. Chop the spring onions into pieces.
    3. Retain the stem of one spring onion and chop it finely.
    4. Heat oil in a kadai. Add cumin seeds.
    5. When the seeds splutter, add the spring onions.
    6. Fry the onions on a medium flame till golden.
    7. Add salt and turmeric powder and saute for 2 mins.
    8. Add prawns, red chilli powder and mix well.
    9. Add the chopped greens and mix well.
    10. Cook on a low flame, mixing at regular intervals till the prawns are done.
    11. Garnish with coriander leaves.
    12. Serve hot as a snack.


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