Crisp fried prawns served with spicy pineapple dip

A perfect finger food for a cocktail party! The delicate taste of prawns goes so well with this sweet-spicy-tangy pineapple dip. You can also give it a twist by wrapping each prawn along with onion rings, lettuce and the pineapple dip, in an egg wrap. 
This dish evolved. :) It started with just the prawns and the dip. Not wanting to waste the egg wash, I made a  thin crepe omelet and the left over flour to make onion rings. And it all started looking like a nice colorful appetizer - prawns with eggs, onion ring and the dip, all in a single wrap! 

Making the crispy prawns:

Prawns – deshelled and deveined

Corn flour – 2 Tbsp

All purpose flour – 2 Tbsp

Baking soda – 1/8 tsp

Salt

Black pepper powder– ¼ tsp

Chili flakes – ¼ tsp

Egg – 1 no.

Oil

1. In a bowl mix the corn flour, all purpose flour, baking soda, salt, pepper and chili flakes.
2. Break an egg in another bowl and whisk it well.
3. Now dip the prawn in the egg wash and lightly dust it in the mixture of dry ingredients prepared in the previous step.
4. In a pan, add 2 tbsp of oil/olive oil and fry on medium-high flame till golden brown (it can be deep fired but I avoid it to keep it healthy)
5. Serve hot.

Making the spicy-sweet-hot dip:

Pineapple crush – ½ Cup

Orange Juice – ½ Cup

Lemon Juice – 1 Tbsp

Sugar – ¼ Cup (adjust to taste)

Salt – pinch

Cornstarch – 1 Tbsp

Birds eye red chili – deseeded and sliced

Butter – 1 tsp

1. Combine in large mixing bowl cup of orange juice, lemon juice, crushed pineapple, pinch of salt, and sugar. Mix well
2. In a sauce pan, add butter, saute cornflour till light brown. Add ¼ cup of water, pineapple mixture from previous step to saucepan and bring to a boil, stirring constantly. Let simmer for about 5 minutes while continuing to stir mixture. When you get a dipping sauce consistency, transfer to a bowl to avoid cooking any further.

*Whisk together another egg along with the egg wash leftover egg. On a flat griddle make a very thin omelet (crepe' kind)

**Lightly dust onions rings in the remaining flour mixture and fry in the same pan in which prawns were fried with the remaining oil. (add a Tbsp if all oil is consumed already)

Pudina Raita (Yogurt-Mint Sauce )

Raita is condiment with a yogurt/ curd base and used as a sauce or a dip. There are a lot of variations that can be done by adding, mint, bond, onions etc. Not only does it add to the taste but also helps in digestion. 

You need:

Cumin seeds - 1/2 tsp

Pepper corns - 1/2 tsp

Garlic - 1 Clove

Yogurt - 1 Cup

Mint leaves- 14-15 nos.

Green chilies - 2 nos.

Coriander leaves/ Cilantro - 1 tbsp

1. Grind cumin seeds, pepper corns together. 
2. Add garlic, 1 tbsp of yogurt, mint leaves,  green chilies, coriander leaves and blend to a fine paste. 
3. Add this paste to a cup of yogurt and adjust salt to taste.

*This goes very well with any kind of paratha, stuffed paratha, pulao. 

**Chicken chergha is almost always served with this raita.

Tomato Khajjur chutney (Tomato and Date Chutney)

One of the quick, easy and tasty treats from Orissa - this one is a great accompaniment for Dalma and Rice meal. It can also be had as an individual dish as well with rice or paratha. It's a sweet and sour chutney, but I like it a little bit sweeter than normal since I have a sweet tooth!


I have also tried it with an extra green chili, and I think the combination of sweet, sour and hot makes a thrilling trio!


You need


1 tbsp panch phoran
2 tbsp sugar
1 green chili - slit down the middle
2 big tomatoes chopped in small pieces
1/2 inch ginger ,chopped into very thin pieces
5 dates, soaked and deseeded
4/5 curry leaves
1 tbsp refined oil

1. Heat oil and add panch phoran
2. When it starts to splutter, add slit chilies, curry leaves, chopped ginger and fry for 1 min
3. Add chopped tomato, dates and sugar and cook till tomatoes get dry. (Retain water based on consistency needed - I like mine a little gooey)
4. You can garnish with coriander if you like