Shevandi Kada

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Prep Time 15

Cook Time 20

Course Appetizers, Snacks

Cuisine Coastal

Servings

Calories 191 kcal

Equipment

Ingredients

2 tablespoons Vegetable oil
8 Curry leaves
1 Onion large, chopped
1 teaspoon Sugar
2 tablespoons Coconut vinegar
1 1/2 tablespoons Black pepper ground
36 Baby (Pearl) onions peeled
8 King prawns (Jumbo shrimp) peeled, deveined, rinsed, and patted dry with kitchen paper (paper towels), heads removed but tails left intact
375 ml Coconut feni or Coconut vinegar or White-wine vinegar (1 1/2 cups)
Salt

Instructions

Heat the oil in a pan over medium heat, add the curry leaves, and stir-fry for about 1 minute, or until they begin to change colour. Add the chopped onion and fry for about 5 minutes, or until translucent.
Add the sugar, vinegar, pepper, and season with salt. Fry for a further 1 minute. Prick the baby onions with a fork and add to the pan. Fry for 3 minutes.
Prick the king prawns with a fork and add to the pan.
Reduce the heat, then cover with a lid and simmer for 5 minutes. Uncover the pan, pour in the feni, cover again and cook for a further 5 minutes, or until the prawns are done.

Nutrition

Serving: 4gCalories: 191kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 6gCholesterol: 3mgSodium: 24mgPotassium: 467mgFiber: 6gSugar: 14gVitamin A: 97IUVitamin C: 62mgCalcium: 88mgIron: 1mg

Keyword Fish, Seafood

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Shevandi Kada

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