Masaledar Stuffed Tiger Prawns (Borlelem Vagyo Sungta)

This wonderfully spicy Borlelem Vagyo Sungta is just awesome. It is so delicious & mouth watering & will definitely rekindle your appetite. My home was filled with the lovely aroma of these Masaledar Stuffed Tiger Prawns when I was preparing it. It takes a little patience to eat this because of the shell but when you serve your guests at the dining table, the presentation is appealing to the eye. You may deshell the prawns before cooking if you so prefer but the stuffing will not hold .. This recipe is especially for all lovers of extra spice!! Bon Appetit! J

Ingredients :

12 large/med. Tiger Prawns
5 med. Onions (peeled & finely chopped)
5 tbsps. Red Chilli paste
1 tsp. fresh Ginger paste
2 tsps. fresh Garlic paste
2 tbsps. fresh Lime Juice
1 tsp. Cumin pwd.
½ tsp. Mixed Spice pwd.
¼ tsp. Turmeric pwd.
¼ tsp. Sugar (optional)
A tsp. of Sugarcane or GoaToddy Vinegar
5 tbsps. Vegetable Oil/Olive Oil or any cooking oil of preference.

To prepare Red Chilli Paste :

Destalk & deseed 5 red dry Kashmiri Chillies. Soak it in warm water for about 10 mins.

Prepare a smooth thick paste & use as desired.

To prepare Mixed Spice Powder :

Mix together 1 tsp. each of clove, cinnamon & pepper pwd. & use ½ tsp. of this powder to the stir fry masala.

Pre-preparation of the Tiger Prawns :

Wash the tiger prawns without removing the head & shell.

Devein the prawns but retain the shell, tail & head.

Slit the prawns deep enough but making sure that they are not split into two halves.

The entire body, shell, tail & head should be intact.

Rinse the prawns quickly once again & marinate with very little salt, turmeric, ½ tsp. ginger paste, 1 tsp. garlic paste, 2 tbsps. lime juice & keep aside for about 30 mins.

Preparation of the Masaledar Stuffing :

Heat 2 tbsps. oil in a wok/kadhai or any shallow pan till hot.

Saute the chopped onions till soft & translucent.

Then add in the turmeric pwd., ½ tsp. ginger paste & 1 tsp. garlic paste & saute on low heat for about a minute till rawness disappears.

Then add red chilli paste, cumin pwd., mixed spice pwd., & sugar & fry well for another minute till the rawness disappears; add vinegar & stir well.

Let it simmer for about 2 mins. Adjust salt to taste. Keep aside to cool.

Assembling & Pan Frying of the Stuffed Tiger Prawns :

Fill the reserved cooked masala in the slit marinated tiger prawns.

Make sure you do not over stuff them.

Heat the same pan in which the masala was prepared with 3 tbsps. oil till hot.

Reduce heat to med. & gently lower the prawns in the pan making sure the prawns are intact with the stuffing. (See pic). Add remaining stuffing if any.

Cook on high for about 2-3 mins. making sure the prawns & masala do not get burnt. Sprinkle a little water if it is turning dry quickly.

Reduce heat to med. cover the pan & let it simmer & cook for another 2-3 mins.

Gently transfer the masaledar tiger prawns to a serving plate. Top with remaining masala from the pan.

Serve hot as a starter or on the side with pulao / steamed rice & dal or enjoy with your favorite bread.