Sungta Rava Fry

Crispy, perfectly spiced Goan prawns fry – a protein-packed treat that's finger-licking good!

1. 1

   Marinate the Prawns

   • Pat the cleaned and deveined prawns completely dry with paper towels. This is crucial for a crispy coating.
   • In a mixing bowl, combine the prawns, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, lime juice, and 1/2 teaspoon of salt.
   • Gently toss until each prawn is evenly coated with the marinade.
   • Cover the bowl and let it marinate in the refrigerator for 15-20 minutes. Do not marinate for longer, as the lime juice can alter the texture of the prawns.
2. 2

   Prepare the Rava Coating

   • On a wide plate or tray, combine the fine rava, rice flour, and the remaining 1/2 teaspoon of salt.
   • Mix well and spread it out into an even layer.
3. 3

   Coat the Prawns

   • Take each marinated prawn individually and dredge it in the rava mixture.
   • Press gently but firmly on all sides to ensure a thick, even coating.
   • Shake off any excess coating and place the coated prawns on a separate plate. Repeat for all prawns.
4. 4

   Shallow Fry

   • Heat the coconut oil in a wide, heavy-bottomed frying pan over medium heat. The oil is ready when it shimmers, or when a pinch of the rava mixture sizzles immediately upon contact.
   • Carefully place the coated prawns in a single layer in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for about 2-3 minutes on the first side, until the coating is golden brown and crisp.
   • Flip the prawns and fry for another 2-3 minutes on the other side until they are cooked through. Prawns are cooked when they turn opaque and curl into a 'C' shape.
5. 5

   Drain and Serve

   • Using a slotted spoon, remove the fried prawns from the pan and transfer them to a plate lined with paper towels to absorb any excess oil.
   • Serve immediately while hot and crispy, garnished with onion rings and lemon wedges.