Chicken Chops, Prawn Fingers And Hot N Sour Egg Curry by Zubaida Tariq

Ingredients for Chicken Chops:

• Chicken legs (bones) 6
  
• Chicken mince 1/2 kg
  
• Double bread slices 3
  
• Bread crumbs 1 packet
  
• Eggs 3
  
• Soya sauce 2 tbsp
  
• White vinegar 2 tbsp
  
• Boiled potatoes 1/2 kg
  
• Salt to taste
  
• Black pepper 1/2 tbsp
  
• Green chilies 6
  
• Oil to fry
  

Method:

1. Firstly, put salt, soya sauce, white vinegar in chicken mince or chicken leg boneless and dry its water.
   
2. When water dries, remove it, put in chopper with bread slices and grind it.
   
3. Then mix chopped green chilies and chopped black pepper.
   
4. After that, take mixture in equal size of shami kabab in your hand, keep chicken leg bones one by one in center and close like chopper.
   
5. Then make layer of potato.
   
6. Heat oil as required in karahi pan.
   
7. Then dip chop one by one in eggs, roll in bread crumbs and deep fry on low flame until golden brown.
   
8. Serve chicken chops with tomato ketchup and chili sauce.
   

Ingredients for Prawn Fingers:

For Marination:

• Flour 1 cup
• Baking powder 1 tsp
• Sugar 1 tsp
• White pepper 1 tsp
• Corn flour 2 tbsp
  

For Prawns:

• Small prawns 1/2 kg
  
• Bread crumbs 1 packet
  
• Eggs 2
  
• Stale bread slices 6
  
• Chopped almonds 10
  
• Corn flour 1 tsp
  
• Sugar 1/2 tsp
  
• Black pepper 1/2 tsp
  
• Oil to fry
  
• Salt to taste
  

Method:

1. Wash small prawns nicely.
2. Now mix flour, corn flour, baking powder, sugar and chopped white pepper dry.
   
3. Now marinate prawns individually with masala and make pulp with help of fork after 30 minutes.
   
4. Then mix corn flour, salt and chopped black pepper nicely.
   
5. Now beat eggs white and egg yolk separately.
   
6. After that, cut edges of slices and spread masala with help of fork.
   
7. Then spread egg, spread bread crumbs and chopped almonds and deep fry on low flame.
8. When golden brown in color, take out and spread on news paper so that it absorbs oil.
   
9. Then sprinkle gram flour immediately.
   

Ingredients for Hot N Sour Egg Curry:

• Boiled eggs 6
  
• Garlic cloves 4
  
• Ginger garlic paste 1 tbsp
  
• Red Chili powder 1 tbsp
  
• Turmeric 1 tsp
  
• Crushed coriander 1 tbsp
  
• Tomato ketchup 1/2 cup
  
• Curry leaves few
  
• Cloves 2
  
• Tamarind paste 2 tbsp
  
• Salt to taste
  
• Green chilies 4
  
• Mustard oil 1 cup
  

Method:

1. Heat mustard oil in one pot, put chopped and crushed garlic and make it brown.
   
2. Now put ginger garlic paste, chopped coriander, chopped red chili and turmeric and roast in lightly.
   
3. Then peel boiled eggs, put cloves and shallow fry it in one frying pan.
   
4. Then put in masala.
   
5. After that, add tomato ketchup, salt and tamarind pulp, roast it again and put hot water.
   
6. Now put curry leaves and green chilies and simmer for 5 minutes.
   
7. Serve delicious hot n sour egg curry with rice.