'Konju' is a speciality of Kuttanad and this was one of the highlights during my parent's engagement back in 1982 :) Even now when people talk about that day, they always remember to bring up the topic of 'those huge prawns' :)
My grandad used to cultivate them in the natural pond in our backyard in Pallikuttumma. So we always had them in plenty. But nowadays, we buy it from the fisherman :(
My mom's bro makes it a point that we have it everytime we go there :) And last time when he visited us, he brought these. They were so good! But for a person like me, you cannot eat more than one! It is almost 8 inches long and weighs quite a bit :)
Recipe source: Amma
Red Chilli powder1-1 1/2 tbsp ( depending on your spice tolerance level & also the type of chilli powder used. We mix Kashmiri chilli powder + regular red chilli powder so that it has a beautiful colour and is not too spicy)
Turmeric powder-1/2 tsp
Water- few tbso, just enough to make a thick paste
Oil for shallow frying- 5-6 tbsp ( we prefer coconut oil)
- Clean the scampi and let the head remain intact.
- Make a thick paste using red chilli powder, turmeric powder,salt and water.
- Coat the scampi with it and shallow fry it,covered. It takes much more time than prawns as it is very thick and fleshy.
- Serve hot with rice.