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Crispy, juicy prawns coated in a fiery, tangy South Indian spice mix and deep-fried to perfection. This popular restaurant-style appetizer is incredibly flavorful and makes for an irresistible starter or snack.
For 4 servings
Marinate the Prawns
Deep-Fry the Prawns
Crispy, juicy prawns coated in a fiery, tangy South Indian spice mix and deep-fried to perfection. This popular restaurant-style appetizer is incredibly flavorful and makes for an irresistible starter or snack.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 316.01 calories per serving with 28.25g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Prepare the Tempering (Tadka)
Toss and Serve
Replace prawns with 250g of paneer cubes, cauliflower florets (gobi), or mushrooms. Adjust marination and frying times accordingly.
For a lower-fat option, arrange the marinated prawns in a single layer on a baking sheet and bake at 200°C (400°F) for 10-12 minutes, or cook in an air fryer until golden and cooked through. Then, toss with the tempering.
This recipe works wonderfully with boneless, bite-sized chicken pieces to make the classic Chicken 65, or with firm white fish fillets cut into cubes.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Prawns are a great source of selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, adding health benefits along with incredible flavor.
The origin of the name '65' is debated. Popular theories suggest it was introduced in 1965 at the Buhari Hotel in Chennai, that it was the 65th item on the menu, or that it was made with 65 different spices. The exact reason remains a culinary mystery.
Yes, you can. To bind the marinade without an egg, you can use 2-3 tablespoons of thick yogurt (curd) or a little water to form a thick paste.
To reduce the heat, omit the regular red chili powder and use only Kashmiri red chili powder, which is milder and primarily used for color. You can also reduce the number of green chilies in the tempering.
For the best texture, it's recommended to serve immediately. However, you can deep-fry the prawns ahead of time and let them cool. Just before serving, re-fry them for 1 minute in hot oil to regain crispiness, then toss with the freshly made tempering.
Prawn 65 is a fantastic appetizer on its own, typically served with lemon wedges and raw onion rings. It also pairs well with a simple mint-coriander chutney or as a side dish with rasam and rice.
Prawn 65 is high in protein from the prawns, but it is also deep-fried, which adds significant calories and fat. It's best enjoyed in moderation as a special treat. For a healthier alternative, try the baked or air-fried variation.
A single serving of Prawn 65 (approximately 190g) contains around 350-450 calories, depending on the amount of oil absorbed during frying. The majority of calories come from the oil and the prawns themselves.
This recipe goes great with these complete meals
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