Ingredients
50 g fresh baby prawns, 50 g onions, 2 g green chillies, 5 g coriander leaves, 1 no. lime (juiced), 2 g salt, 2 g pepper, 6 nos. golgappa, 180 ml solkadhi
For Solkadhi
1 no. fresh coconut, 5 g ginger, 5 g garlic, 5 g green chilli, 50 ml kokum syrup, 3 g salt
Method:
For the Stuffing
- Clean fresh baby prawns and keep aside.
- In a pan, add a dash of oil and onions and let it turn golden brown.
- Then, add the prawns and sauté well.
At the end, add chopped green chillies and chopped coriander. Then, add seasoning and allow it to cool.
For the Solkadhi - Clean fresh coconut, de-shell it and cut into pieces.
- In a mixture bowl, churn coconut, ginger and garlic together, with some water.
- Once done, strain and squeeze the mixture to remove milk from coconut.
- Then, add kokum syrup (agal) to the coconut milk.
- Add salt to it and refrigerate.
For Serving - Make a hole in the golgappa and add the stuffing.
- In shot glasses, add chilled solkadhi and serve.
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