Sukkha Jheenga (Dry Prawns)

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 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)

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

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