Wishing you could travel to India this weekend? Well, we can’t exactly help you with the far-away travel but what we can do is help you experience India through food. Toronto’s newest Indian restaurant, Bom-Bay Snack Bar just opened near Eglinton and Bayview in East York and isn’t letting opening during a global pandemic bring them down. You can see for yourself when you order takeout or delivery that each dish is crafted with care and is bursting with flavour. The restaurant’s Bombay Prawns are no exception as they’re crispy, spicy, and covered in Magic Masala.
Here’s how to make Bom-Bay Snack Bar’s Bombay Prawns.
- 12 x 6/8 peeled tiger prawns
- 2 ½ tbsp corn flour
- 2 ½ tbsp rice flour
- ½ tsp garam masala
- 2 tsp ginger – garlic paste
- 2 tsp red cayenne pepper
- 2 sprigs curry leaves
- Salt as per taste
- ¼ cup water
- Oil for deep frying
- 1 lime juice
- 2 green chillies finely chopped
- 3 tbsp HB Magic Masala See recipe)
- Wash the prawns and drain them completely.
- Marinate the prawns with chopped curry leaves, half of red cayenne powder, dash of lime juice and keep aside.
- Make a batter using rice flour, corn flour, garam masala, salt, remaining red chili powder, ginger-garlic paste, chopped coriander leaves. Add water to it.
- Deep fry the Prawns till golden. Set aside on a kitchen paper tower.
- Serve hot sprinkle fresh chopped coriander, HB magic masala powder on top and lime wedge.
HB Magic Masala
- 100 ml of vegetable oil
- 40 g garlic, finely chopped
- 30 g desiccated coconut
- 10 g deggi mirch chilli powder
- 4 g salt
- Heat oil in a pan and brown garlic until crispy, remove and place on kitchen towel
- Heat a frying pan, add coconut and toast slowly until light golden
- Combine garlic, coconut and chilli powder, and grind
- Store on kitchen paper in an airtight container