“Kobiraji “means to coat . The prawns are steamed and coated in egg batter which gives a net-like an effect.

Large Prawns (12-15 pieces in one Kilo without head) -8 no’s, Prawn Mince -200gms, Chopped Green Chilli (deseeded) – ½ tsp, Chopped Ginger -1 tsp, Chopped Onion – 4 tsp, Ginger Garlic Paste -1/2 tsp, Salt to taste, Lemon Juice -2tbsp, Mustard Oil – 2 tsp, Egg White -8 eggs, Coriander stems – 3tsp, White Pepper -1/2 tsp, Corn Flour -4 tsp, Cumin Powder -1/2 tsp, Chat Masala -2tsp

1 -De shell, Clean & de-vein the prawns.
2 -Season the prawns with ginger garlic paste, salt, lemon juice, cumin powder, pepper, chat masala and mustard oil.
3 -In a separate bowl add prawn mince along with ginger, onions, green chilies, coriander leaves and salt.
4 -Spoon the seasoned prawn mince & spread it on the clean prawns. Allow the prawns to rest for 30mints.
5 -In a mixing bowl whisk the egg white. Along with salt & flour till soft peak.
6 -Steam the prawns in a steamer ‘till partially cook.
7 -Dip the prawns in the batter and fry it in medium to high temperature till the prawns are crisp and cooked.