Prawns are a extremely low in fat and calories, and yet packed with nutrition. They are an excellent source of protein, a good source of omega 3 fatty acids and a tasty way to get iron, zinc and vitamin E. They are also low in saturated fats.
They also contain magnesium, zinc and selenium, that are excellent for overall well-being and vitality. Research indicates that consumption of prawns aids in blood circulation, and prevents heart attacks and stroke. It is anti-inflammatory and reduces risk of various diseases, including asthma, pulmonary disease, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammatory bowel disease.
The one thing to remember about prawns is that they cook very quickly. In fact, this applies to most seafood. Since there is a high moisture content and low density, the time taken to cook it all the way to its core is much less than meat. Usually, small – medium sized prawns will take 3 – 4 minutes, large prawns will take 5 – 8 minutes and jumbo shrimp or prawn will need 7 – 8 minutes cooking. This is a rough guide, and can be adjusted to the recipe.
Also, storing seafood is not the same as other meat. It tends to spoil very easily, so it should be stored in the coldest part of the freezer, if frozen, or if fresh-the refrigerator. Make sure you wash your hands thoroughly before and after handling raw seafood. Also, use a fresh plate for the cooked food. Do not use the same plate that was used to handle it when it was raw. This can cause bacterial contamination and can make you sick.
To thaw seafood, either do it in the fridge, under cold water or in the microwave. Do not leave it lying on the counter top at room temperature. This will cause it to spoil. Also, when you marinade seafood, do it in the refrigerator. Leaving it outside to marinade will cause it to spoil. Never leave seafood at room temperature for extended periods of time, whether raw or cooked.
I have shared my recipe for vegetable pulao earlier on this blog I love that recipe since it requires very little prep work, and you can use frozen vegetables to prepare it in under 15 minutes. If you are fond of prawns, this is a recipe that combines the ease of making pulao and the taste of prawns. Thanks to my mother for sharing this wonderful recipe.
Prawns: 1/2cup small prawns
Rice: 2 1/2 cups
Potato halved: 3 medium
Tomato puree: 3 tomatoes
Garlic paste: 1 1/2 tsp
Dhania or coriander powder: 1 1/2 tsp
Red chilly powder: 1 1/2 tsp
Turmeric: 1/2 tsp
Onion: 1, finely chopped
Curry leaves: 5-6
Mustard seeds or rai: 1/2 tsp
Pinch of asafetida
Salt to taste
Oil 1 tbsp and some for frying potatoes
Flash fry potatoes in hot oil.Keep aside. Clean and devein the prawns and keep aside.
Rinse the rice till water runs clear and then soak rice.
In a pan or pressure cooker, add the oil and heat it on medium high heat. Add the asafetida and the mustard seeds and wait for them to crackle. Be careful not to keep the heat too high or the mustard seeds will begin to splutter out of the pan. Add the onion and stir fry till translucent. Add garlic paste and fry. Add dry masalas-coriander powder, red chilly powder, turmeric, and stir. Add tomato puree and cook till the masala starts to separate from the oil. Add fried potatoes. Add the cleaned and deveined prawns. Stir well for about two minutes. Add rice and salt. Mix thoroughly and add five cups water. Let the water come to a boil and lower the heat and cook for about 10 minutes, or till done.
Prawns pulao is ready to serve. Serve with raita and papad.