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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
Prepare and marinate the prawns. 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.
Prepare the coating. On a flat plate or shallow dish, combine the rice flour and rava (semolina). Mix them well.
Coat the prawns. 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.
Shallow fry the prawns. 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.
Cook until golden and crispy. 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.
Drain and serve. 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.
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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.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 182.09 calories per serving with 26.73g of protein, it's a beginner-friendly recipe perfect for appetizer or side or dinner.
Add 1 teaspoon of tamarind paste or coconut vinegar to the marinade for a tangy, coastal flavor.
Temper the oil with 1/2 teaspoon of mustard seeds and a sprig of curry leaves before adding the prawns.
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.
Add 2 tablespoons of thick yogurt (hung curd) and 1 teaspoon of tandoori masala to the marinade for a smoky, tandoori-style flavor.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
Prawns are a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
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.
One serving of Jhinga Fry (approximately 150g) contains around 250-300 calories, depending on the amount of oil absorbed during frying.
Jhinga Fry can be part of a balanced diet. Prawns are an excellent source of lean protein and essential nutrients. However, since it is shallow-fried, it is higher in fat and calories. For a healthier option, try the air fryer variation.
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water. Most importantly, pat them completely dry with paper towels before marinating to ensure a crispy result.
Rubbery prawns are almost always a result of overcooking. Prawns cook very quickly, typically in just 4-5 minutes. As soon as they turn from translucent to opaque and curl into a 'C' shape, they are done.
To reduce the spice level, simply decrease the amount of red chili powder to 1/4 or 1/2 teaspoon, or omit it entirely if you are sensitive to heat. You can use Kashmiri red chili powder for color without much heat.
If you don't have rice flour, you can use cornstarch (cornflour) or all-purpose flour (maida) for the coating. However, rice flour is recommended as it provides the best crispy texture.