Prawn pockets are made with a spicy prawn and vegetable filling inside a Pita bread, which is grilled to perfection. The steps to make prawn pockets are simple. Learn them from my recipe.
KEY TAKEAWAYS
- Prawn pocket is a wonderful and filling snack.
- Serve it with tomato ketchup, chili sauce, green chutney, or yogurt dip.
- Prawn pockets taste earthy, spicy, and savory.
- Other similar recipes are fish pockets, chicken pockets, mutton pockets, and egg pockets.
The Ingredients:
- 15 pieces prawns (washed, deveined, blanched in salt water)
- 2 tbsp cooking oil
- 1 tbsp ginger-garlic paste
- 1 cup carrots (grated)
- 1 tsp red chili powder
- Salt to taste
- 1 cup spring onions (chopped)
- 2 tbsp Schezwan sauce
- 2 tbsp hummus (or peanut chutney)
- 1 tbsp sriracha sauce (or red chili sauce)
- Pita bread (as many required)
- 5 pieces lettuce leaves (for presentation)
I learned this incredible recipe from a fellow participant of a rangoli competition held in our colony. She had brought this delicious homemade snack for all. I just had one bite and was carried away. While we filled the ground with colors, I asked her how she made it and she shared the full recipe.
I tried it during Diwali weekend. My husband said it was as vibrant as my rangoli, and the boys ate one after another without stopping. Now, this dish marks the beginning of every festive season. That competition showed me how creativity flows not just from hands holding colors, but also from hearts sharing food.
How to Make Prawn Pockets? (Step by Step Guide with Images)
Step 1: Take about 15 regular prawns. Wash nicely and devein them first. Then blanch them in salt water. When cool, chop them roughly. Keep them on a plate aside. Also, chop a cup of spring onions and grate a cup of carrots and keep them in separate bowls aside.
Step 2: Heat 2 tbsp of cooking oil in a pan over a medium flame. When the oil is hot, put 1 tbsp of ginger-garlic paste in it and sauté for a minute until the raw smell of ginger and garlic is gone.
Step 3: Now, put a cup of grated carrots and fry them nicely for about a couple of minutes. Then, add the chopped prawns to it. Mix well. Now, add 1 tsp of red chili powder and salt to taste. Mix well and cook for a few minutes.
Step 4: Then, add a cup of chopped spring onions and 2 tbsp of Schezwan sauce to it and mix nicely. Cook for two minutes. The prawn stuffing is ready. Switch off the gas stove, remove it in a bowl and let it cool down.
Step 5: In the meantime, take 2 tbsp of hummus (or peanut chutney) in a bowl and mix 1 tbsp of sriracha sauce (or red chili sauce) with it nicely. Keep it aside.
Step 6: Now, take as many Pita bread as required, cut them in half to make pockets.
Step 7: Put some hummus mixture in the pocket and spread it evenly on both the inner sides. Now, put a generous amount of the prawn stuffing inside the Pita bread and press the open sides gently. Repeat the process to make all the pockets and keep them aside on a plate.
Step 8: Now, grease the grilling pan with a bit of cooking oil.
Step 9: Place the prawn pockets in it when hot. Flip them when one side is done to grill on both sides. Remove them when done. Repeat the process to make all the prawn pockets and keep them on a plate aside.
Step 10: Now, take a tray and arrange 5 pieces of lettuce leaves and a bit of hummus and sriracha sauce for presentation.
Step 11: Place your spicy and tasty homemade prawn pockets on the bed of lettuce leaves. Serve hot.
Recipe Card
Prawn Pockets
Ingredients
- 15 pieces prawns washed, deveined, blanched in salt water
- 2 tbsp cooking oil
- 1 tbsp ginger-garlic paste
- 1 cup carrots grated
- 1 tsp red chili powder
- Salt to taste
- 1 cup spring onions chopped
- 2 tbsp Schezwan sauce
- 2 tbsp hummus or peanut chutney
- 1 tbsp sriracha sauce or red chili sauce
- Pita bread as many required
- 5 pieces lettuce leaves for presentation
Instructions
- Take about 15 regular prawns. Wash nicely and devein them first. Then blanch them in salt water. When cool, chop them roughly. Keep them on a plate aside. Also, chop a cup of spring onions and grate a cup of carrots and keep them in separate bowls aside.
- Heat 2 tbsp of cooking oil in a pan over a medium flame. When the oil is hot, put 1 tbsp of ginger-garlic paste in it and sauté for a minute until the raw smell of ginger and garlic is gone.
- Now, put a cup of grated carrots and fry them nicely for about a couple of minutes. Then, add the chopped prawns to it. Mix well. Now, add 1 tsp of red chili powder and salt to taste. Mix well and cook for a few minutes.
- Then, add a cup of chopped spring onions and 2 tbsp of Schezwan sauce to it and mix nicely. Cook for two minutes. The prawn stuffing is ready. Switch off the gas stove, remove it in a bowl and let it cool down.
- In the meantime, take 2 tbsp of hummus (or peanut chutney) in a bowl and mix 1 tbsp of sriracha sauce (or red chili sauce) with it nicely. Keep it aside.
- Now, take as many Pita bread as required, cut them in half to make pockets.
- Put some hummus mixture in the pocket and spread it evenly on both the inner sides. Now, put a generous amount of the prawn stuffing inside the Pita bread and press the open sides gently. Repeat the process to make all the pockets and keep them aside on a plate.
- Now, grease the grilling pan with a bit of cooking oil.
- Place the prawn pockets in it when hot. Flip them when one side is done to grill on both sides. Remove them when done. Repeat the process to make all the prawn pockets and keep them on a plate aside.
- Now, take a tray and arrange 5 pieces of lettuce leaves, a bit of hummus and sriracha sauce for presentation.
- Place your spicy and tasty homemade prawn pockets on the bed of lettuce leaves. Serve hot.
