Ingredients: Prawns – 1 kg

Red Chilli powder – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Black Pepper powder – 1 teaspoon

Salt

Lemon juice / vinegar – 1 teaspoon

Oil – 1/2 cup

Shallots, peeled and sliced – 10-12

Garlic, cut into thin strips – 1 pod

Kashmiri chilli powder – 2 tablespoons

Vinegar – 1/2 cup + 1/2 teaspoon

Sugar – 1 teaspoon

Method: Clean and wash prawns.

Marinate them with chilli powder, turmeric powder, pepper powder, salt and lemon juice / vinegar. Keep aside for half an hour.

Heat 1/2 cup oil in a pan and fry the prawns, drain and keep them in a bowl.

In the same oil used for frying prawns, add sliced shallots and garlic and saute adding little salt.

Mix Kashmiri chilli powder with 1/4 cup vinegar to form a fine paste.

When the shallots and garlic become golden brown, add the chilli-vinegar paste and mix well.

To this, add the fried prawns, sugar and little more salt and mix it uniformly and keep it on low heat for about 15 minutes.

Sterilise the bottle in which the pickle is to be kept. Wipe it with a clean cotton cloth or tissue paper so that not even a single drop of water remains inside.

Pour 1/4 cup vinegar in the bottle, close it and shake well so that each and every corner of the bottle is coated with vinegar. (This is a tip to prevent the pickle from fungus attack and to keep it for a long time).

Open the bottle and pour the vinegar out.

Now fill the bottle with prawn pickle. Sprinkle 1/2 teaspoon vinegar over the pickle before closing the bottle.

Prawn pickle is ready to serve. It will taste good if we serve after keeping it for 2 or 3 days.