Talleli Sungta

Instructions

1. 1

   Marinate the Prawns

   • Pat the cleaned and deveined prawns completely dry with paper towels. This is a crucial step for a crispy coating.
   • In a medium bowl, combine the dry prawns, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, lemon juice, and salt.
   • Gently mix until each prawn is evenly coated with the marinade.
   • Set aside to marinate for 15 minutes. Do not marinate for longer than 30 minutes, as the lemon juice can alter the texture of the prawns.
2. 2

   Prepare the Coating

   • On a wide, flat plate or tray, combine the fine rava (semolina) and rice flour.
   • Mix them together thoroughly to ensure an even coating.
3. 3

   Coat the Prawns

   • One by one, take each marinated prawn and press it firmly into the rava-rice flour mixture.
   • Ensure the prawn is completely coated on all sides.
   • Gently shake off any excess coating and place the coated prawns on a separate plate in a single layer, without them touching.
4. 4

   Shallow Fry

   • Heat the coconut oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil is ready when a pinch of the coating sizzles immediately.
   • Carefully place the coated prawns in the hot oil in a single layer. 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 gently and fry for another 2-3 minutes on the other side until they are cooked through, opaque, and crispy.
   • The internal temperature of the prawns should reach 145°F (63°C).
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 drain any excess oil.
   • Serve immediately while they are hot and at their crispiest.
   • Garnish with fresh onion rings and serve with lemon wedges on the side for squeezing over.