Fried Prawns with Sweet Chili Sauce

Instructions

1. 1

   Marinate the Prawns

   • Rinse the cleaned and deveined prawns. Pat them completely dry with paper towels; this is crucial for a crispy result.
   • In a medium bowl, combine the dry prawns with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
   • Mix gently with your hands until each prawn is evenly coated in the spice mixture.
   • Let the prawns marinate at room temperature for 15 minutes. Avoid marinating for longer as the lemon juice can make the prawns tough.
2. 2

   Coat for Frying

   • After marination, sprinkle the rice flour over the prawns.
   • Toss well to ensure each prawn has a light, even coating. The marinade should help the flour stick.
3. 3

   Shallow Fry to Perfection

   • Heat the oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil is ready when a tiny pinch of flour sizzles immediately.
   • Carefully place the coated prawns in a single layer in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 2-3 minutes on the first side until golden brown and crisp.
   • Flip the prawns. Add the curry leaves to the hot oil around the prawns and fry for another 2 minutes on the second side.
   • The prawns are cooked when they turn opaque and curl into a 'C' shape. Be careful not to overcook.
4. 4

   Garnish and Serve

   • Using a slotted spoon, remove the fried prawns and curry leaves from the pan and place them on a plate lined with a paper towel to absorb excess oil.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with lemon wedges on the side for squeezing over the hot prawns.