Hyderabadi Fried Prawns

Name: Hyderabadi Fried Prawns
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 16 servings
Cuisine: hyderabadi
Ingredients: 450 g prawns (medium, cleaned and deveined); 1 tbsp ginger-garlic paste; 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tbsp lemon juice; 0.5 tsp salt; 2 tbsp rice flour; 1 tbsp corn flour; 8 pcs curry leaves; 3 tbsp oil (for shallow frying); 1 pcs lemon (cut into wedges for serving)

RATING

4.5/5(65)

TASTE SCORE

9/10

Juicy prawns coated in a spiced Hyderabad-style marinade, then fried until lightly crisp outside and tender inside. A squeeze of lemon at the end brightens the rich flavors and makes this a great side or starter.

PREP

15m

COOK

12m

SERVES

1 PIECE

58 cal

SERVINGS

METHOD · 5 STEPS

prep
Clean and pat the prawns dry.
Wash the prawns well, drain them, and pat them dry with a kitchen towel so the coating sticks properly and the prawns fry without spluttering.
mix · ~3 min
Make the spice coating.
1.Add prawns to a bowl.
2.Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and salt.
3.Sprinkle in rice flour and corn flour.
4.Mix well until the prawns are evenly coated.
rest · ~10 min
Rest the prawns for 10 minutes.
Set the bowl aside so the prawns absorb the spices and the light coating settles around them.
TIPA short rest helps the coating cling better during frying.
fry · ~6 min
Fry the prawns and curry leaves.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves and let them turn crisp for a few seconds.
3.Place the prawns in a single layer and fry for 2 to 3 minutes on the first side.
4.Turn and fry the other side for 2 minutes until lightly crisp and cooked through.
TIPDo not overcrowd the pan or the prawns will steam instead of fry.
serve
Serve hot with lemon wedges.
Transfer the fried prawns to a plate and serve right away with the crisp curry leaves and fresh lemon wedges.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before marinating, or the rice flour coating will turn patchy and spit in the pan.
2
Rest only about 10 minutes; longer marination with lemon can start to firm up the prawns too much.
3
Use a wide pan and keep the prawns in a single layer so they fry crisp instead of releasing moisture and steaming.
4
Fry the curry leaves first only for a few seconds; they should crisp up, not darken or turn bitter.
5
Medium prawns cook fast, so pull them off as soon as they curl into a loose C-shape and turn opaque.
6
If the coating looks too wet after resting, dust in a little extra rice flour just before frying for better crust.
7
Serve immediately after frying with lemon wedges; the crust softens as the prawns sit.