Prawn 65

Instructions

1. 1

   Marinate the Prawns

   • Ensure the cleaned and deveined prawns are patted completely dry with paper towels. This step is crucial for a crispy coating.
   • In a large mixing bowl, combine the prawns with ginger-garlic paste, Kashmiri red chili powder, regular red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, and salt.
   • Mix thoroughly until each prawn is evenly coated with the spice mixture.
   • Add the rice flour, cornflour, and the lightly beaten egg to the bowl. Mix again until a thick, uniform batter forms around the prawns.
   • Cover the bowl and let the prawns marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator for deeper flavor.
2. 2

   Deep-Fry the Prawns

   • Heat oil for deep-frying in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter 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 to maintain the oil temperature.
   • Fry for about 3-4 minutes, turning them occasionally, until they are golden brown, crispy, and cooked through. Overcooking will make them tough.
   • 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.
3. 3

   Prepare the Tempering (Tadka)

   • In a separate small pan or wok, heat 1 tablespoon of oil over medium heat.
   • Add the finely chopped garlic and sauté for 30 seconds until it becomes fragrant and lightly golden.
   • Add the slit green chilies and fresh curry leaves. Sauté for another 30-45 seconds until the curry leaves turn crisp and aromatic.
4. 4

   Toss and Serve

   • Add the deep-fried prawns to the pan with the tempering.
   • Gently toss everything together for about a minute, ensuring the prawns are well-coated with the aromatic tempering.
   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Serve immediately while hot and crispy with lemon wedges and thinly sliced onion rings on the side.