Fried Prawns
Juicy prawns marinated in a classic blend of Indian spices, coated in rice flour, and shallow-fried to crispy perfection. This quick and easy appetizer is bursting with flavor and ready in under 30 minutes, making it an ideal weeknight treat or party starter.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Marinate the Prawns
- b.Rinse the cleaned and deveined prawns. Pat them completely dry with paper towels; this is crucial for a crispy result.
- c.In a medium bowl, combine the dry prawns with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
- d.Mix gently with your hands until each prawn is evenly coated in the spice mixture.
- e.Let the prawns marinate at room temperature for 15 minutes. Avoid marinating for longer as the lemon juice can make the prawns tough.
- 2
Step 2
- a.Coat for Frying
- b.After marination, sprinkle the rice flour over the prawns.
- c.Toss well to ensure each prawn has a light, even coating. The marinade should help the flour stick.
- 3
Step 3
- a.Shallow Fry to Perfection
- b.Heat the oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil is ready when a tiny pinch of flour sizzles immediately.
- c.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.
- d.Fry for 2-3 minutes on the first side until golden brown and crisp.
- e.Flip the prawns. Add the curry leaves to the hot oil around the prawns and fry for another 2 minutes on the second side.
- f.The prawns are cooked when they turn opaque and curl into a 'C' shape. Be careful not to overcook.
- 4
Step 4
- a.Garnish and Serve
- b.Using a slotted spoon, remove the fried prawns and curry leaves from the pan and place them on a plate lined with a paper towel to absorb excess oil.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve immediately with lemon wedges on the side for squeezing over the hot prawns.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure prawns are completely dry before marinating. Moisture is the enemy of crispiness.
- 2Do not overcrowd the pan. Frying in batches maintains the oil temperature, ensuring the prawns fry rather than steam.
- 3Prawns cook in minutes. Overcooking leads to a rubbery texture. Watch for the color to change to pink and the shape to a 'C'.
- 4For an extra crispy coating, use a mix of half rice flour and half fine semolina (rava).
- 5Add the curry leaves in the last minute of frying to release their aroma without burning them.
- 6Serve hot, straight from the pan, for the best taste and texture.
Adapt it for your goals.
Coating
For a different texture, substitute rice flour with an equal amount of cornflour or a mixture of gram flour (besan) and rice flour.
FlavorFlavor
Add 1/2 teaspoon of black pepper powder or a pinch of ajwain (carom seeds) to the marinade for a different flavor profile.
GarnishGarnish
Sprinkle a pinch of chaat masala over the hot fried prawns just before serving for a tangy kick.
Cuisine StyleCuisine Style
For a South Indian coastal flavor, use coconut oil for frying and add 1/4 teaspoon of fennel powder to the marinade.
Why this is on our healthy list.
Excellent Source of Lean Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Rich in Omega-3 Fatty Acids
Prawns provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Contains Anti-inflammatory Spices
The marinade includes spices like turmeric and ginger, which contain powerful anti-inflammatory compounds that can help reduce oxidative stress in the body.
Frequently asked questions
One serving of these Fried Prawns contains approximately 180-200 calories, making it a relatively light appetizer. The exact count depends on the size of the prawns and the amount of oil absorbed.