Recently, Team West Coast sent me a box of different kinds of frozen foods (under the brand names Frish, Kavan’s and Cambay Tiger) for product review. In this post, I chose some of their wonderful products for my recipe. We tasted each one of the products individually and loved the Potato Windows by Frish. These, when fried, were crisp and looked gorgeous. My kids loved these windows, which are just perfect for children, as these are non-spicy. We noted that both the Potato Windows and Potato Fries by Frish are just right in salt content and after frying, these don’t retain much oil. Frish also has Spring Roll Patti and these come handy when you have to cook impressive spring rolls in a jiffy.
These Potato Windows are worth a try. We loved this product!
No more monotonous and time-consuming paratha-making after a tiring day out! Kavan’s Flakey Paratha and delicious Malabar Paratha come to rescue. Just open the pack and fry these in a little oil or ghee. We had these parathas in dinner, with Maharashtrian-style chicken curry. It was a match made in heaven: I would love to try those flakey and tasty parathas as wraps next time I bring them home.
Being a hardcore non-vegetarian, we were most impressed by Cambay Tiger’s frozen seafood products. Well-priced with superb quality, we loved these four products: DVT Super Jumbo, Garlic Butter Prawns, Chilli Basil Basa Fish and the Breaded Basa Mini Fillet. At Cambay Tiger, there is seafood catering to everyone’s tastebuds. If you love your seafood spicy, try the Chilli Basa Fish. I bought two more packs of Chilli Basa Fish yesterday, and I can tell you that these are quite addictive. If you like your seafood mild, then garlic butter prawns and the Breaded Basa Mini Fillet are good options. The Breaded Basa Mini Fillet has an awesome crust to bite in, although we felt that the fish content should have been a little more. Tastewise, it needs a little plumping-up with mild spices.
For today’s recipe post, we chose Frish’s Frozen green peas and frozen sweet corn. We thawed these and steamed them together slightly.
The pea-corn fritters.
The black tiger jumbo prawns (DVT Super Jumbo) were very fresh and already de-veined when I opened the pack. When I cooked them, they had a beautiful orange colour. After cooking, I was very impressed by the firmness and the flavour.
Miso Butter Prawns with Japanese Pea-Corn Fritters
Cambay Tiger DVT Super Jumbo Prawns and Frish’s frozen green peas and sweet corn are easily available in Mumbai. This is a Japanese-cuisine-inspired dish. I used the commercially available Miso paste and Mirin to give the prawns a subtle flavour. Butter and prawns is the combo which can never go wrong! The pea-corn fritters has a good amount of Shichimi Togarashi (Japanese spices) in it, along with another Asian (non-Japanese) ingredient, which weaved magic in these fritters: Sambal Oleek. It is a kind of Indonesian chilli sauce, which is available in gourmet stores easily.
- Ingredients for Miso Butter Prawns:
- Cambay Tiger DVT Super Jumbo Prawns (thawed): 1 pack
- Miso paste: ½ tsp
- Mirin: 1 tsp
- Salt: ¼ tsp
- Butter: 1 tsp
- Ingredients for Japanese Pea-Corn Fritters:
- Frish’s frozen green peas (thawed and steamed): 1 cup (half-mashed)
- Frish’s frozen sweet corn (thawed and steamed): ½ cup (half-mashed)
- Onions (finely chopped): ½ cup
- Shichimi Togarashi: 1.5 tsp
- Sambal Oleek: 1 tbsp
- Salt: ½ tsp
- Egg (beaten): 1
- Cornflour: around ½ cup
- Sesame oil: ½ cup (for frying)
- Combine the miso paste, mirin and salt. Marinate the prawns for 30 min, with this mixture. Slowly insert a toothpick lengthwise into each of the marinated prawns. This will prevent the prawns from curling up on heating! Warm some butter and fry the prawns till they are orange.
- For the fritters, combine all the ingredients (except the oil). The mixture should be dry. If not, add more cornflour (and an extra pinch of salt). Make flattened balls and fry in very hot sesame oil, on a simmered flame. If you don’t fry it on a simmered flame, the inside part will stay raw. The fritters should be nicely browned on both the sides. Serve with sambal oleek or any Asian red chilli sauce.
Copyright 2013 Cosmopolitan Currymania. All Rights Reserved.