Hyderabadi Fried Prawns

Instructions

1. 1

   Prepare the Prawns

   • Clean, devein, and wash the prawns thoroughly. If using prawns with tails, you can leave them on for presentation.
   • Pat the prawns completely dry with paper towels. This step is crucial for ensuring the marinade adheres well and the coating becomes crispy.
2. 2

   Prepare the Marinade

   • In a large mixing bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, black pepper powder, salt, lemon juice, and thick curd.
   • Whisk everything together to form a smooth, thick paste.
3. 3

   Marinate the Prawns

   • Add the dry prawns to the spice paste and mix gently until each prawn is evenly coated.
   • Sprinkle the rice flour and besan over the prawns and mix again until a thick, even coating is formed.
   • Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes, or up to 1 hour for deeper flavor infusion.
4. 4

   Deep Fry the Prawns

   • Heat the oil in a deep pan or kadai over medium-high heat. The oil is ready when a small drop of the marinade sizzles and rises to the surface immediately (around 175°C or 350°F).
   • Carefully slide the marinated prawns into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Add a few curry leaves to the oil with each batch for a fragrant aroma.
   • Fry for 3-4 minutes, turning occasionally, until the prawns are a deep golden brown, crispy, and cooked through.
   • Using a slotted spoon, remove the fried prawns and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Garnish and Serve

   • Arrange the hot fried prawns on a serving platter.
   • Garnish with fresh onion rings and serve immediately with lemon wedges on the side for squeezing over the top.