Misa Maas Bhaja

Shallow Fry the Prawns

• Place a wide skillet or frying pan over medium-high heat. Add the mustard oil and heat it until it's very hot and just begins to smoke lightly. This reduces its natural pungency.
• Carefully arrange the marinated prawns in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary to ensure they fry rather than steam.
• Fry for 2-3 minutes on the first side, undisturbed, until golden brown and crisp.
• Flip the prawns and cook for another 2-3 minutes on the other side. The prawns are done when they turn opaque pink and curl into a 'C' shape.

Garnish and Serve

• Once cooked, use a slotted spoon to remove the prawns from the pan, allowing excess oil to drain off. Place them on a serving plate.
• Garnish with the slit green chilies.
• Serve immediately with lemon wedges on the side. This dish pairs perfectly with hot steamed rice and a simple dal.