Friday, 1 November 2019

Jhinga na Kavab - Prawn kebabs

Prawn kebabs
Jhinga na kavab - the modern way

For years we have always enjoyed the best jhinga na kavab at my mother's dining table. I realised they were 'different' from the traditional ones we were served with Dhansak at ghambars- community meals, picnics or in other homes we ate at. I continued to love those my mum prepared, you could really taste the prawns, never minced, never overpowered with binding that is necessary of kavabs if one is to fry them easily without them collapsing. She prepared them like a biscuit never like a ball. 

Years later I decided to give it a try, while they are easy to make, they are messy to fry. And so I turned it into an omelette style simply to cut and share. Everyone loved them. My daughter decided to make these for a pop up last month, and was creative enough to turn them into muffins, after all modern day food is more theatrics if you want the brownie points!! 

While it's easy to prepare as an omelette or in a muffin pan it all tastes divine. So go ahead and make them whichever way your family can enjoy it. 

Jhinga na kavab, scooped into muffin pans and baked

Makes 24 kavabs 

1 lb /450 gm prawns - peeled, washed, deveined and cut into 3 pieces each
1 tsp salt
6 finely chopped green chillies
2 medium seedless finely chopped tomatoes
1/2 cup finely chopped fresh corriander
1 cup fried crushed onions lightly golden
1 sliced white bread into crumbs
3 eggs - well beaten

Hot oil to fry or brush the pan with

In a bowl place the prepared prawns. Salt them and toss well.
Now add the green chillies, tomatoes corriander onions and bread.
When ready to bake add the eggs and mix well.

Preheat the oven to 400F/200C. 
Brush the muffin pan with cooking oil like safflo. Heat the pan brushed with oil.

With an ice-cream scoop place the prepared mixture of the kavabs into the heated muffin pan. Top with a teaspoon of hot oil on each kavab-muffin. 
Place the tray into the oven for 17 to 20 minutes.
Remove and serve immediately.

You may choose to make it on the stove top like a big omelette to serve family style. For that increase the eggs to 6. This quantity makes 2 omelettes.

Heat a 9 inch skillet with a teaspoon of oil until very hot. 
Beat 3 eggs very well and pour into the hot skillet, immediately add 1/2 the prawn mix and cover the pan. Give it 2 minutes shaking the skillet. Keep the pan covered and make sure it's cooked through. Flip over on a plate and serve in wedges.

Alternately you can deep fry them in hot oil. To do that.
Chill the mixture. It needs to be sticky firm enough to handle with two spoons. You may need to adjust the ingredients by adding another slice of bread or adjust the eggs. You will also need to chop the prawns into smaller bites. 

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