Jambari mahamar

Name: Jambari mahamar
Prep time: 25 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Soudan
Ingredients: 600 g raw peeled deveined large prawns, about 24; 40 g wheat flour; 1 medium egg; 80 g fine plain breadcrumbs; 30 ml sunflower oil for pan; 15 ml lime juice; 2 grated garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; Small pinch ground chilli; Up to 2 g salt and pinch black pepper

🍤 Four portions of breadcrumb-coated prawns in an explicitly shallow-pan home adaptation.

Ingredients

600 g raw peeled deveined large prawns, about 24
40 g wheat flour
1 medium egg
80 g fine plain breadcrumbs
30 ml sunflower oil for pan
15 ml lime juice
2 grated garlic cloves
1 tsp ground cumin
1 tsp ground coriander
Small pinch ground chilli
Up to 2 g salt and pinch black pepper

Preparation

Pat prawns dry. Coat with lime, garlic, cumin, coriander, chilli, salt and pepper.

Cover and marinate refrigerated 20 minutes. Prepare separate plates of flour, beaten egg and crumbs.

Drain prawns and discard used raw marinade. Coat successively in flour, egg and crumbs.

Heat part of measured oil and cook two uncrowded batches about 2–3 minutes per side, sharing the total 30 ml oil.

Check opaque firm flesh and at least 63 °C at centre of largest prawns; extend cooking if needed.

Divide into four portions, about six each if 24. Discard contaminated coating leftovers. Estimates include prepared coating and oil, no sauce.