Recheado Masala Sungatta Recipe
Recheado Masala Sungatta
Goan Spiced Fried Prawns
Submitted By: Taz

Ingredients:

1 lb Tiger OR King Prawns (Jhinga / Sungatta) - deveined and shelled
½ Cup Semolina Flour (Rava / Sooji)
¼ Cup Rice Flour (Chawal ka Atta / Tandula Pitt)
3 Tbs Recheado Masala Paste (homemade preferred)
¼ Cup Coconut Oil (Nariyal ka Tel / Naarl Tel)
-OPTIONAL-
1 Medium Red Onion (Pyaz / Piyavu) - halved and sliced

Preparation:
  1. Wash the prawns thoroughly and drain well
  2. Place the washed prawns and recheado masala paste in a bowl and toss to evenly coat on all sides - Set aside to marinade a minimum 1 hour (up to 8 hours)
  3. Heat oil in a large skillet or tava over medium heat until shimmering
  4. Add the onions (if using) to the skillet or tava and sauté until tender and translucent (apx 4 minutes)
  5. Spread the semolina and rice flour in a shallow dish - Remove the prawns from the marinade (don't shake off the marinade!) - Dredge the masala covered prawns in the flour to coat on all sides
  6. Increase heat to high and gently add the dredged prawns to the skillet or tava (don't over crowd the pan - cook in batches if necessary) and shallow fry for 5-7 minutes, turning as necessary until cooked through and coating is browned and 'crisp' - Transfer to a serving dish (repeat as necessary until all of the prawns are cooked)
  7. Serve hot garnished with a few lemon or lime wedges as an appetizer or alongside steamed rice, salad, and 'curry' or as part of any South Indian meal
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