How To Make Creamy Garlic Prawns Moons/Cresents.Tutorial

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds depth without alcohol, while vinegar provides acidity.

Add 60 g of butter in a medium-sized pan on medium heat.

When the butter melts, add half a cup (62.5 g) of all-purpose wheat flour and mix well.

Continue mixing until the flour toasts light brown in color, taking a few seconds break in between.

Once the flour is light brown, add in 500 ml of milk, 1 teaspoon of salt, 1 teaspoon of coarse black pepper, and 1 teaspoon of garlic paste. Mix well until it thickens.

Remove the sauce from the heat and add it to a mixing bowl.

In a separate pan on high heat, add 2 tablespoons of vegetable oil and 60 g of butter.

When the butter melts, add in 1 medium onion, finely diced, and mix well.

Allow the onions to fry until golden brown in color.

Once golden brown, add in 500 g of cleaned and finely chopped prawns and mix well.

Add 1 teaspoon of chili paste, 1 teaspoon of garlic paste, 2 teaspoons of Cajun spice, and 1/2 teaspoon of salt. Taste for salt and mix well.

Allow the prawns to cook for 4 minutes.

After 4 minutes, reduce the heat to low and add in the creamy garlic sauce.

Add half a handful of finely chopped coriander and mix well. Cook for an additional 3 to 4 minutes to infuse the flavors together.

In a mixing bowl, add 2 cups (250 g) of all-purpose wheat flour, 2 flat teaspoons of salt, 1 heaped teaspoon of baking powder, and 2 tablespoons of melted butter. Mix well.

Add boiling hot water as required to form a soft dough and allow it to cool slightly.

Knead the dough for 1 minute, adding dry flour if it is sticky.

Shape the dough into a disc, cover, and let it rest for 10 minutes.

After resting, flatten the dough and use dry flour to prevent sticking while rolling it out into a thin sheet.

Use a round object to cut out wrappers of your preferred size.

Gather the offcuts back into a dough and repeat the process.

Add dry flour onto your work surface and set the wrappers on top, adding more dry flour on the wrappers and double stacking them. Cover with a damp cloth.

For the sticking paste, mix 2 tablespoons of flour with water to form a thick paste.

To assemble the crescent moons, add sticking paste on one half of the wrapper and place 1 teaspoon of filling on it.

Lift the wrapper and seal the center first, then both ends.

To crumb the moons, beat 4 eggs in a bowl and prepare bread crumbs.

Double crumb the moons by first dipping in the egg and then covering with bread crumbs, repeating the process.

Fry the moons in vegetable oil on high heat, then drop the heat to medium once they are added.

Turn the moons occasionally to fry evenly on both sides until golden brown in color, then remove them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens