Masala Fried Prawns with Garlic Dip

Instructions

1. 1

   Marinate the Prawns

   • Rinse the prawns thoroughly. Pat them completely dry with paper towels; this is crucial for a crispy coating.
   • In a large bowl, combine the dry prawns with ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt.
   • Add the fresh lemon juice and mix until every prawn is evenly coated with the spice mixture.
   • Sprinkle the rice flour and corn starch over the prawns. Toss gently to ensure a light, even coating on all sides.
   • Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2. 2

   Shallow Fry the Prawns

   • Heat the vegetable oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil should be about 1/4 inch deep.
   • To check if the oil is ready, drop a tiny bit of the marinade into it; it should sizzle immediately.
   • Carefully place the marinated 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 the coating is golden brown and crisp.
   • Flip the prawns using tongs and cook for another 2-3 minutes on the other side until they are opaque and cooked through. Be careful not to overcook.
   • Remove the fried prawns with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
3. 3

   Garnish and Serve

   • In the same pan with the remaining flavorful oil, carefully add the curry leaves and slit green chilies.
   • Fry for 30-45 seconds, stirring constantly, until the curry leaves turn crisp and aromatic.
   • Pour this tempering of curry leaves, chilies, and oil directly over the fried prawns.
   • Serve hot as an appetizer or side dish, garnished with fresh lemon wedges and onion rings.