Prawn Rava Fry

Instructions

1. 1

   Marinate the Prawns

   • Ensure the prawns are cleaned, deveined, and patted completely dry with paper towels.
   • In a non-metallic bowl, combine the prawns, ginger-garlic paste, 1 tsp of red chili powder, turmeric powder, kokum agal, and 0.5 tsp of salt.
   • Gently mix with your hands until each prawn is evenly coated.
   • Cover and let it marinate for at least 15 minutes, but no more than 30 minutes, at room temperature.
2. 2

   Prepare the Semolina Coating

   • In a wide, shallow plate or tray, combine the rava (semolina), rice flour, the remaining 0.5 tsp of red chili powder, and the remaining 0.5 tsp of salt.
   • Mix these dry ingredients thoroughly until well combined.
3. 3

   Coat the Marinated Prawns

   • Take each marinated prawn individually and dredge it in the rava mixture.
   • Press gently to ensure the coating adheres well to all sides of the prawn.
   • Shake off any excess coating and place the coated prawns on a separate plate in a single layer.
4. 4

   Shallow Fry the Prawns

   • Heat the oil in a wide, heavy-bottomed frying pan or skillet over medium-high heat. The oil should be about 1/4 inch deep.
   • To check if the oil is ready, drop a pinch of the rava coating into it. If it sizzles and rises to the surface immediately, the oil is hot enough.
   • Carefully place the coated prawns in the hot oil in a single layer, ensuring not to 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 gently and fry for another 2-3 minutes on the other side until they are cooked through (they will turn opaque and curl slightly).
   • Remove the fried prawns with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
5. 5

   Serve

   • Serve the Prawn Rava Fry immediately while it's hot and crispy.
   • Garnish with fresh onion rings and serve with lemon wedges on the side for squeezing over the top.