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Learn how to make a refreshing prawn cocktail with pink sauce (salsa rosa). This prawn cocktail recipe is the perfect starter for any special occasion!

► How to Make Pink Sauce (Salsa Rosa)
https://www.youtube.com/watch?v=I67x7…

▼ INGREDIENTS LIST:

(ingredients for 4 persons)

- 1 avocado
- Mixed salad leaves (canons and arugula)
- 1/2 small purple onion, cut into strips
- 1 segmented orange
- 2 tablespoons of olive oil
- The juice of a lime
- Salt and black pepper to taste
- 24 prawns (cooked and peeled)
- 4 tablespoons of pink sauce (salsa rosa)
- 4 lime slices, for garnish
- Chopped chives for garnish

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P.S. We are not native speakers of English, so we apologize if there are any incomprehensible words, typos or grammatical errors in this video. We hope you enjoy the recipe!

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Learn how to make Prawns Tempura recipe at home with The Bombay Chef Varun Inamdar on Get Curried.

Prawns or Shrimp Tempura is a crispy starter recipe made by deep frying prawns in hot oil. It is quick and easy to make starter recipe that you can enjoy with your friends and family. Do give this recipe a try and share your comments with us.

Ingredients:
For Prawns Tempura
24 large Prawns, peeled & washed
Oil for frying
Tempura Batter

For Tempura Batter:
150 grams of refined flour
2 tbsp Corn Flour
Black Pepper
Salt as required
1 cup Soda

Method of preparation:
Peel and clean the prawns and give it some gashes.
Keep it on the base of the board and pinch it lightly with the help of your thumb.
Heat oil in a vessel, dip each prawn in the batter and transfer it into the hot oil.
After 2 minutes pull out the prawns from the hot oil and transfer it to an absorbent kitchen paper.

For Tempura Batter:
In a bowl add refined flour, corn flour, black pepper, salt and give it a nice mix.
Add soda in parts to the flour mixture, give it a nice mix.

Our quick & easy Prawns Tempura is ready.

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Big Shrimp Curry | giant prawns recipe | Yummy Prawns Recipe By Grandpa Kitchen

Big Shrimp Curry | giant prawns recipe | Yummy Prawns Recipe By Grandpa Kitchen

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Khmer street food. Seen in Phnom Penh, Cambodia. Large shrimp coated in egg batter, fried and topped with garlic and chilies.

Known as a Half n Half Po Boy, this seafood sandwich is a legend along the southern U.S. Gulf coast, and for good reason. Served with fresh baked French bread, loaded up with golden fried oysters and shrimp, and dressed with shredded lettuce, sliced tomatoes, and pickle chips is eating about as good as it gets here at the Pit. Watch how its put it together, quick and easy, with these few simple tips, as shown by the BBQ Pit Boys. \r
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