There are a few Sundays when I don’t ride, so the day is dedicated to bike maintenance. I decided to visit the local seafood mart at Belapur. A quick chat with my biker buddy, Parag Dhopte, and we decided to go shopping for seafood, a short ten-minute ride from Nerul. The local produce at this market is fantastic, and you get a wide variety, from regular supplies to exotic. I’m planning to visit this plaza every weekend. After a quick breakfast at McDonald’s, we headed to the market, where I bought a dozen fresh prawns and some black pomfret (my favourite). On the way back, I stopped to pick up some lager beer. After all, a glass of chilled lager and some fried prawns is an absolute delight for the tummy. Going through the vast options available, I finally picked up a few bottles of Stok Lager Beer, a new entrant into the beer segment. Coming back home, I decided to cook some batter-fried prawns, and this time the recipe is straight out of my college cookery journal. The prawns turned out to be delish and crisp, and the beer was fruity and crisp too. I highly recommend this beer if you have to pair it with fried food, as it goes extremely well and balances the flavour. Happy Cooking.
The combination of the flavourful prawns and the refreshing beer made for a delightful evening. I can already envision hosting friends for a casual get-together, where this pairing would surely impress everyone. With a few simple sides, like a fresh salad or some garlic bread, the meal would be complete and satisfying. I look forward to sharing this culinary experience and creating more memorable moments around the dinner table. As the sun sets, the laughter and conversation will fill the air, enhancing the joy of good food and great company. It’s these shared experiences that make cooking not just a task, but a celebration of togetherness. The aroma of freshly baked dishes will linger, inviting everyone to indulge in the flavours we’ve crafted together. Each bite will be a reminder of the bonds we’ve strengthened through our love of food and fellowship.
Ingredients:
Prawns – 500 gm
Refined flour – 50 gm
Egg – 1/2
Salt – to taste
Milk – 100 ml
Cayenne pepper – a pinch
Salad oil – 15 ml
Fat to fry – 30 gm
Method:
1 ) Prepare a batter with flour, egg yolk, milk, seasoning and salad oil. Mix well and set aside.
2 ) Shell prawns. Remove intestines and wash thoroughly. Drain and pat dry.
3 ) Beat the egg white stiffly and fold it into the batter.
4 ) Heat the fat to deep-fry prawns.
5 ) Dip prawns in batter and deep-fry.
6 ) Drain on paper and serve hot with the sauce of your choice.
