Hyderabadi Fried Prawns
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.
For 16 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before marinating, or the rice flour coating will turn patchy and spit in the pan.
- 2Rest only about 10 minutes; longer marination with lemon can start to firm up the prawns too much.
- 3Use a wide pan and keep the prawns in a single layer so they fry crisp instead of releasing moisture and steaming.
- 4Fry the curry leaves first only for a few seconds; they should crisp up, not darken or turn bitter.
- 5Medium prawns cook fast, so pull them off as soon as they curl into a loose C-shape and turn opaque.
- 6If the coating looks too wet after resting, dust in a little extra rice flour just before frying for better crust.
- 7Serve immediately after frying with lemon wedges; the crust softens as the prawns sit.
Adapt it for your goals.
Low-oil
Cook the coated prawns in an air fryer or on a lightly greased baking tray for a lighter version with less shallow-frying oil.
extra spicyExtra-spicy
Increase the red chili powder and add a little black pepper for a hotter Hyderabadi-style bite.
fishFish
Use firm boneless fish pieces instead of prawns; the same spice coating works well for a quick fried starter.
gluten freeGluten-free
This recipe is naturally gluten-free if your spice powders and ginger-garlic paste are free from additives containing gluten.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide lean protein, making this starter satisfying without relying on a heavy batter.
Lighter Than Deep-Fried Snacks
The recipe uses shallow frying and a light flour coating, so it stays less heavy than thick-battered fried seafood.
Spice-Based Flavor
Ginger, garlic, turmeric, coriander, and curry leaves build strong flavor without needing rich sauces.
Frequently asked questions
It is best not to marinate them too long because the lemon juice can start changing the texture of the prawns and make them firmer.
