Dry prawn salad or "sukkal sungta kosambari" is a Mangalorean konkani side-dish...
this dish is not as popular like the Goan version of Dry prawn Kismur but i love it equally...
Ready in a jiffy...is the ideal side-dish when there is less time to cook but you still cannot manage without seafood...
Ingredients:
Dry prawns - 1 cup
finely chopped onion - 1 handful
3 Green chilly - finely chopped
Oil - 1 tbsp
Red chilly powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Hing/Asafoetida - 1 pinch
Salt to taste
Method:
Clean the dry prawns well, wash the dry prawns in running water and drain until all the water is removed.
Take a pan, keep on low heat, add oil and the the mustard seeds, allow to splutter, now add the red chilly powder and hing and fry for 30 seconds, then add the dry prawns, sprinkle a few drops of water, add salt to taste and mix/stir well on low heat itself.
Now transfer the contents to a serving dish, garnish with the chopped onions and green chillies.
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