Title: Paneer Spicy Prawns
Categories: Indian Seafood
Yield: 4 Servings

12		Cooked king prawns
		(jumbo shrimp)
175	g	Paneer (see below)
		*Substitute with Ricotta
		Cheese
2	tb	Tomato puree (paste)
4	tb	Greek-style yoghurt
1 1/2	ts	Garam masala
1	ts	Chilli powder
1	ts	Garlic pulp
1	ts	Salt
2	ts	Mango powder (amchur)
1	ts	Ground coriander
8	tb	Butter
1	ts	Corn oil
3		Fresh green chillies
		Chopped
3	tb	Chopped fresh coriander
2/3	c	Single (light) cream

1. Peel the king prawns(jumbo shrimp) and cube the paneer.

2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.

3. Melt the butter with the oil in a deep frying skillet or wok. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain on kitchen paper towels.

4. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.

5. Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through.

6. Add the fresh chillies and most of the coriander and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve with rice.

Home-Made Paneer ================ To make paneer at home, bring 1 litre or 4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve (strainer) lined with a muslin (cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm thick.

Make the paneer a day before you plan to use the recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator.

//Compiled by Imran C.// By fatfree-request@fatfree.com on Jun 16, 1997

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