non-vegetariankosher
bihari
Chicken Korma, Roti and Kachumber
Creamy, aromatic Chicken Korma with soft rotis & crisp cucumber salad. A protein-packed, perfectly spiced treat!
70 min
744 cal
38gProtein
64gCarbs
41gFat
3Recipes
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Crispy, aromatic Jhinga Fry – a perfectly spiced, protein-packed treat that's simply irresistible!
Crispy, spicy fried prawns coated in a flavorful masala and rice flour for that perfect crunch. This popular Indian seafood appetizer is quick to make and bursting with flavor, perfect with a squeeze of lemon.
Serving size: 1 serving
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This bihari dish is perfect for snack. With 183.52 calories and 26.77g of protein per serving, it's a low-fat, low-calorie option for your meal plan.
Prepare and marinate the prawns. Pat the cleaned and deveined prawns completely dry with a paper towel. In a mixing bowl, combine the prawns with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Mix thoroughly until each prawn is evenly coated. Set aside to marinate for 15 minutes.
Prepare the coating. On a flat plate or shallow dish, combine the rice flour and rava (semolina). Mix them well.
Coat the prawns. Take each marinated prawn and dredge it in the rice flour mixture, ensuring a light and even coating on all sides. Gently shake off any excess flour.
Shallow fry the prawns. Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil is ready when it shimmers. Carefully place the coated prawns in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook until golden and crispy. Fry for about 2-3 minutes on the first side, until golden brown and crisp. Flip the prawns and cook for another 2 minutes on the other side. They are done when they are opaque and have curled into a 'C' shape. Avoid overcooking.
Drain and serve. Remove the fried prawns from the pan using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.