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MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
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Panko Fried Shrimp


 These shrimp are the perfect appetizer for any party and are a definite crowd pleaser. They are  crisp on the outside, yet so succulent on the inside.

Panko breadcrumbs is a Japanese-style crumb. Traditionally made from white bread without the crust. These crumbs are lighter and flakier than regular breadcrumbs. The panko absorbs lesser oil, hence remains crunchy for a longer period.

 Panko breadcrumbs are available in most supermarkets. They are also super easy to make at home and can be stored in an airtight container for upto a month.


INGREDIENTS

1kg Shrimp

1/2 tsp Garlic Powder

2 tsp Worcestershire sauce

1/4 tsp Pepper powder

2 tbs Sriracha sauce

Juice of one lime

Salt to taste

For the coating

1/2 Cup Maida

1/2 tsp Paprika powder

Salt for seasoning

2 Eggs beaten

1 Cup Panko Breadcrumbs ( recipe link in the NOTES)


METHOD

  • Peel and devein the shrimp. Leave the tails on.
  • Butterfly the shrimp by cutting down vertically and flattening it with the knife. ( Refer to the video)

  • Marinate the shrimp with the garlic powder, Sriracha sauce, Pepper powder, lime juice, Worcestershire sauce and salt to taste, for half an hour.
  • Crumb coat the shrimp by first dusting it with a mix of maida and paprika.
  • Next dip it in the beaten egg.
  • Finally coat it with the panko crumbs and deep fry in hot oil till golden brown and crisp.
  • Serve with a mayo dip or sweet chilly sauce.

Butterflied Shrimp

Marinate for 30 minutes

Ingredients for Crumb Coating

Crumb Coated Shrimp

Fry in Hot Oil



NOTES: Link to the Panko Breadcrumbs recipe

https://chryslsculinarydiaries.blogspot.com/2020/08/panko-breadcrumbs.html?m=1

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