Jhinga Fry
Crispy, spicy fried prawns coated in a flavorful masala and rice flour for that perfect crunch. This popular Indian seafood appetizer is quick to make and bursting with flavor, perfect with a squeeze of lemon.
For 4 servings
6 steps. 10 minutes total.
- 1
Prepare and marinate the prawns
- a.Pat the cleaned and deveined prawns completely dry with a paper towel. In a mixing bowl, combine the prawns with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt. Mix thoroughly until each prawn is evenly coated. Set aside to marinate for 15 minutes.
- 2
Prepare the coating
- a.On a flat plate or shallow dish, combine the rice flour and rava (semolina). Mix them well.
- 3
Coat the prawns
- a.Take each marinated prawn and dredge it in the rice flour mixture, ensuring a light and even coating on all sides. Gently shake off any excess flour.
- 4
Shallow fry the prawns
- a.Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil is ready when it shimmers. Carefully place the coated prawns in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
- 5
Cook until golden and crispy
- a.Fry for about 2-3 minutes on the first side, until golden brown and crisp. Flip the prawns and cook for another 2 minutes on the other side. They are done when they are opaque and have curled into a 'C' shape. Avoid overcooking.
- 6
Drain and serve
- a.Remove the fried prawns from the pan using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
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. This helps the masala adhere better and prevents the oil from spluttering.
- 2Do not over-marinate the prawns, as the lemon juice can start to 'cook' the delicate meat, making it tough.
- 3Fry in batches to maintain the oil temperature. Overcrowding the pan will result in soggy, oily prawns instead of crispy ones.
- 4Prawns cook very quickly. Overcooking will make them rubbery and tough. Watch for them to turn opaque and curl.
- 5For an authentic coastal flavor, use coconut oil for frying instead of vegetable oil.
- 6Serve with a side of mint-coriander chutney or a simple onion salad for a complete appetizer experience.
Adapt it for your goals.
Goan Style
Add 1 teaspoon of tamarind paste or coconut vinegar to the marinade for a tangy, coastal flavor.
South Indian FlavorSouth Indian Flavor
Temper the oil with 1/2 teaspoon of mustard seeds and a sprig of curry leaves before adding the prawns.
Air Fryer MethodAir Fryer Method
For a healthier version, coat the prawns as directed, spray lightly with oil, and air fry at 200°C (400°F) for 6-8 minutes, flipping halfway through, until golden and cooked.
Tandoori TwistTandoori Twist
Add 2 tablespoons of thick yogurt (hung curd) and 1 teaspoon of tandoori masala to the marinade for a smoky, tandoori-style flavor.
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 growth, and overall body function.
Rich in Selenium
This dish provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
Contains Omega-3 Fatty Acids
Prawns are a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Anti-inflammatory Spices
The use of spices like turmeric and ginger adds anti-inflammatory properties to the dish. Curcumin in turmeric is a potent compound known for its health benefits.
Frequently asked questions
One serving of Jhinga Fry (approximately 150g) contains around 250-300 calories, depending on the amount of oil absorbed during frying.