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Succulent prawns coated in a fiery South Indian spice blend and fried to crispy perfection. This quick and easy appetizer is packed with flavor and ready in under 30 minutes, perfect with a squeeze of lime.
For 4 servings
Marinate the Prawns
Shallow Fry the Prawns
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Succulent prawns coated in a fiery South Indian spice blend and fried to crispy perfection. This quick and easy appetizer is packed with flavor and ready in under 30 minutes, perfect with a squeeze of lime.
This south_indian recipe takes 27 minutes to prepare and yields 4 servings. At 171.16 calories per serving with 26.1g of protein, it's a beginner-friendly recipe perfect for appetizer or side or snack.
Garnish and Serve
For an even crispier texture, substitute 1 tablespoon of rice flour with 1 tablespoon of fine semolina (rava).
Add 1/4 teaspoon of fennel powder (saunf) to the marinade for a slightly sweet, aromatic flavor common in South Indian seafood fries.
For a lower-fat version, arrange the marinated prawns in a single layer in an air fryer basket. Spray with oil and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until golden and cooked through.
Prawns are packed with high-quality protein, which is vital for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Prawns are one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
Beyond protein, prawns offer essential nutrients like Vitamin B12 for nerve function, phosphorus for strong bones, and iodine, which is crucial for thyroid health.
One serving of Masala Fried Prawns (approximately 125g) contains around 230-260 calories. The exact number can vary based on the size of the prawns and the amount of oil absorbed during frying.
While prawns are a great source of lean protein and essential minerals, this dish is shallow-fried, which adds significant fat and calories. It's best enjoyed in moderation as a treat. For a healthier option, try the air fryer variation.
Yes, you can use frozen prawns. However, it is essential to thaw them completely in the refrigerator or under cold running water. Most importantly, you must pat them completely dry with paper towels before marinating to ensure the coating sticks and becomes crispy.
To keep the coating intact, ensure the prawns are very dry before adding the marinade. Use the right amount of flour for a thin, not thick, coating. Also, make sure the oil is hot enough and avoid overcrowding the pan, which can cause the prawns to steam and the coating to become soggy.
These prawns are excellent as a standalone appetizer with lemon wedges and onion rings. They also pair wonderfully with a simple South Indian meal of rasam, sambar, and steamed rice.