NEW YEAR Entrée
Bring in the New Year with these mouth watering finger foods and dessert, for you and your loved ones
SESAME PRAWNS INGREDIENTS
60 gm prawns
Oil for frying
10 gm ginger, chopped
5 tbsp maida
5 tbsp corn flour
2 eggs
15 gm tomato sauce
20 gm red chilli
1 tsp Sugar
1 tsp sesame seed
METHOD
Clean, devein and wash the prawns.
Mix with maida, corn flour, egg and salt. Deep fry till pink and soft.
Boil red chilly in water. Cool it down and make a fine paste.
Take a pan. Pour oil. Add chopped ginger, red chilli paste, tomato sauce, and salt, sugar and sesame seed.
Tossed the prawns in the above sauce, garnish with sesame seed and spring onion.
MEAT BALLS IN RED WINE PRIMAVERA SAUCE INGREDIENTS
80 gm lamb, minced
Oil for frying
1 egg
25 gm onion, chopped
2-3 green chilli, chopped
20 gm garlic, chopped 1 bunch coriander, chopped
1 tbsp ginger-garlic paste
2 tbsp corn flour
2 tsp black pepper powder
2 tsp red chilli powder
Salt to taste
For sauce
100 gm tomato
10 gm garlic, chopped
20 ml red wine
15 ml tomato puree
METHOD
Mix all the ingredients and make small balls of same size. Add oil in a frying pan and fry meat balls till golden brown and keep aside. For preparing the sauce, blanch tomato and peel the skin and mince it. In a pan add oil, chopped garlic, onion, and cook till translucent. Now add red wine, minced tomato, tomato puree and season with salt and pepper.
GINGER FISH INGREDIENTS
60 gm murrel fish (cut into small thin cubes)
30 gm onion paste
30 gm ginger paste
10 gm tomato sauce
5 tbsp maida
5 tbsp corn flour
2 eggs
20 gm chilli paste
5 gm chilli powder
Salt to taste
METHOD
In a big bowl add maida, corn flour, egg and salt. Now add the fish and mix well. Deep fry till pink and soft.
In a pan, add oil, onion paste and sauté till light brown in colour.
Now add ginger paste and keep stirring. Add tomato sauce, red chilli paste, red chilli powder, salt and sugar. Sauté till sauce gets cooked well.
Toss the fried fish in the sauce and cook well. Serve hot.