{"id":15266,"date":"2013-07-22T09:20:13","date_gmt":"2013-07-22T13:20:13","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=15266"},"modified":"2015-03-18T20:30:00","modified_gmt":"2015-03-19T00:30:00","slug":"fried-prawnsshrimp-ada-or-shrimp-stuffed-rice-dumplings","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/fried-prawnsshrimp-ada-or-shrimp-stuffed-rice-dumplings\/","title":{"rendered":"Fried Prawns\/Shrimp Ada or Shrimp Stuffed Rice Dumplings- Guest Post"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-15265\" title=\"Fried Prawns Ada\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/chemeen-ada1-150x150.jpg\" alt=\"\" width=\"475\" height=\"316\" \/><\/p>\n<p>This is the recipe of my SIL. I prepared this recipe for Iftar. My hubby and BIL love this dish very much. It&#8217;s like how u prepare normal ada, but slight difference. I steamed this ada with spicy coating, then shallow fried I. It tastes delicious when served warm. Do try this recipe. Hope everyone will love it!!!<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/chemeen-ada1-150x150.jpg\" \/>\n<div class=\"item ERName\">Fried Prawns Ada<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Snack<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Malabar<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Faheema Abdulkader<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 to 6<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For the dough:[\/b]<\/li>\n<li class=\"ingredient\">Par boiled rice (puzhagalari)- 1 cup<\/li>\n<li class=\"ingredient\">Rice powder &#8211; 4 to 5 tbsp or enough for binding the dough<\/li>\n<li class=\"ingredient\">Salt &#8211; to taste<\/li>\n<li class=\"ingredient\">Boiled water &#8211; to soak the rice<\/li>\n<li class=\"ERSeparator\">[b]To Grind:[\/b]<\/li>\n<li class=\"ingredient\">Grated Coconut &#8211; 1\/4 cup<\/li>\n<li class=\"ingredient\">Fenugreek seed &#8211; 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For Marination:[\/b]<\/li>\n<li class=\"ingredient\">Prawns\/button shrimps(cleaned and deveined) &#8211; 500 gm<\/li>\n<li class=\"ingredient\">Red chili or Kashmiri chili powder- 11\/2 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder &#8211; 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt &#8211; to taste<\/li>\n<li class=\"ERSeparator\">[b]For the Masala:[\/b]<\/li>\n<li class=\"ingredient\">Onions chopped &#8211; 2 medium sized<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste &#8211; 2 tsp<\/li>\n<li class=\"ingredient\">Green chili, chopped &#8211; l or 2<\/li>\n<li class=\"ingredient\">Turmeric powder &#8211; 1\/4 tsp<\/li>\n<li class=\"ingredient\">Red chili\/ kashmiri chili powder &#8211; 1\/2 tsp<\/li>\n<li class=\"ingredient\">Garam masala powder &#8211; 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander leaves, chopped &#8211; 1 tbsp<\/li>\n<li class=\"ingredient\">Curry leaves, chopped &#8211; a few<\/li>\n<li class=\"ingredient\">Coconut grated &#8211; 2 tbsp<\/li>\n<li class=\"ingredient\">Salt &#8211; to taste<\/li>\n<li class=\"ERSeparator\">[b]For Coating the Dough:[\/b]<\/li>\n<li class=\"ingredient\">Red chili\/Kashmiri powder &#8211; 2 to 3 tbsp.<\/li>\n<li class=\"ingredient\">Turmeric powder &#8211; 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt &#8211; required<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Making Shrimp\/Prawn Masala<\/div>\n<ol>\n<li class=\"instruction\">[\/b]Marinate the prawns with the above mentioned ingredients &#8220;for marination&#8221; and keep aside for 10 minutes.<\/li>\n<li class=\"instruction\">Heat a pan and pour some oil, shallow fry the prawns in batches at medium flame for about 4 to 5 minutes turning each side till light brown.Drain and transfer to a kitchen paper towel.<\/li>\n<li class=\"instruction\">When cooled down,cut the prawns into small slices.If using button shrimps, ignore the slicing part.<\/li>\n<li class=\"instruction\">I used prawns, as button shrimps are not available in UAE and some other countries.Button shrimp tastes better.<\/li>\n<li class=\"instruction\">In the same pan ( used for frying shrimps), add chopped onions and salt, saute till translucent.<\/li>\n<li class=\"instruction\">Add ginger- garlic paste,chopped green chilies, turmeric powder, chili powder and garam masala, saute till the raw smell goes away.<\/li>\n<li class=\"instruction\">Add chopped coriander and saute again.<\/li>\n<li class=\"instruction\">Then add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.<\/li>\n<li class=\"instruction\">Taste it, adjust the salt and spices according to your needs.<\/li>\n<li class=\"instruction\">Cover and let it cook for 3 or 4 minutes over low flame.<\/li>\n<li class=\"instruction\">Turn off the flame and keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the rice dough[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Soak the par-boiled rice in boiled water for 2 to 3 hrs. Boiled water is a must other wise it is difficult to grind.<\/li>\n<li class=\"instruction\">After that, grind the par-boiled rice with 1 1\/2 cups of water in a mixer. Pour this ground rice mixture to the bowl, add salt. Then add the ground ingredients and rice powder, make it into a soft dough. Divide the dough into small balls.<\/li>\n<li class=\"instruction\">Take a plastic cover or sheet and apply oil on it. Place a small rice ball on the sheet and flatten it thinly with your palm.<\/li>\n<li class=\"instruction\">Add 1 tbsp of prawns masala and shape it into either moon shape or cylindrical shape. Repeat the steps till done.<\/li>\n<li class=\"instruction\">Make a semi-thick paste with the ingredients mentioned in &#8220;for coating of dough&#8221; with water. Dip the Adas or shrimp stuffed rice dough in this paste.<\/li>\n<li class=\"instruction\">Place the shrimp stuffed rice dough or Adas in the steamer and steam it for about 10 to 15 mins till done.<\/li>\n<li class=\"instruction\">Heat the pan, pour some oil and shallow fry the adas at medium heat till light brown. Place it on a plate lined with kitchen paper towel.<\/li>\n<li class=\"instruction\">Serve warm.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2089<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the recipe of my SIL. I prepared this recipe for Iftar. My hubby and BIL love this dish very much. It&#8217;s like how u prepare normal ada, but slight difference. I steamed this ada with spicy coating, then shallow fried I. It tastes delicious when served warm. Do try this recipe. Hope everyone &hellip; <\/p>\n","protected":false},"author":1,"featured_media":21090,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,348,700,27,22,91,81,358,364],"tags":[145],"class_list":["post-15266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-coconut-by-ingredient","category-guest-recipes","category-indian-cuisine","category-kerala-cuisine","category-main-dish-for-lunch-or-dinner","category-rice-dishes","category-rice-flour-by-ingredient","category-shrimp-by-ingredient","tag-shrimp","course-snack","cuisine-malabar-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/15266","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=15266"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/15266\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/21090"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=15266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=15266"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=15266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}