Kolambi Rava Fry

Instructions

1. 1

   Marinate the Prawns

   • Ensure the cleaned and deveined prawns are patted completely dry with paper towels. This is crucial for a crispy coating.
   • In a mixing bowl, combine the prawns, ginger-garlic paste, red chili powder, turmeric powder, lemon juice, and 1/2 teaspoon of salt.
   • Gently mix with your hands until every prawn is evenly coated in the marinade.
   • Cover and let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. 2

   Prepare the Semolina Coating

   • On a wide, shallow plate or tray, combine the rava (fine semolina), rice flour, and the remaining 1/2 teaspoon of salt.
   • Mix them together thoroughly and spread the mixture into an even layer.
3. 3

   Coat the Marinated Prawns

   • Take one marinated prawn at a time and place it in the rava mixture.
   • Press it down gently to ensure the coating adheres well to all sides. Lift and shake off any excess coating.
   • Place the coated prawn on a separate clean plate. Repeat this process for all the prawns, arranging them in a single layer.
4. 4

   Shallow Fry to Perfection

   • Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the rava mixture sizzles upon contact.
   • Carefully place the coated prawns in the hot oil in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for about 2-3 minutes on the first side, or until the coating is golden brown and crisp.
   • Flip the prawns gently with tongs and fry for another 2-3 minutes on the other side. The prawns are cooked when they turn opaque and curl slightly.
   • Remove the fried prawns from the pan and place them on a wire rack to drain any excess oil and maintain crispiness.
5. 5

   Garnish and Serve

   • Garnish the hot Kolambi Rava Fry with finely chopped coriander leaves.
   • Serve immediately with lemon wedges, onion rings, and a side of green chutney for the best experience.