Prawn 65
Spicy, crisp fried prawns coated in a bold South Indian style marinade with ginger, garlic, curry leaves, and lemon. This restaurant favorite makes a punchy starter with plenty of flavor in every bite.
For 16 servings
- prep · ~5 min
Clean and dry the prawns.
Rinse the prawn well, then pat them completely dry with a clean kitchen towel. Dry prawns hold the marinade better and fry up crisp.
TIPAny extra moisture will loosen the coating and cause spluttering in the oil. - mix · ~4 min
Make the marinade.
1.Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, black pepper, lemon juice, corn flour, rice flour, and salt to a mixing bowl.2.Mix into a thick paste.3.Add the prawns and coat them well on all sides. - rest · ~15 min
Rest the prawns for 15 minutes.
Set the coated prawns aside so the spices and flours cling well before frying.
- fry · ~8 min
Fry the prawns in batches.
1.Heat oil in a wide pan over medium heat.2.Slide in the prawns in a single layer without crowding the pan.3.Fry for 2 to 3 minutes on one side, then turn and fry another 1 to 2 minutes until cooked through and lightly crisp.4.Remove the prawns and keep them aside while you fry the remaining batch.TIPDo not overcook the prawn or they will turn rubbery. - saute · ~2 min
Fry the garlic, chilies, and curry leaves.
1.Carefully add sliced garlic to the hot oil and fry briefly until lightly golden.2.Add green chili and curry leaves and fry for a few seconds until fragrant and crisp.3.Lift them out with a slotted spoon.TIPStand back when adding curry leaves, as they can splutter sharply in hot oil. - assemble · ~1 min
Toss everything together.
Place the fried prawn in a bowl and top with the fried garlic, green chili, and curry leaves. Toss gently so the crisp garnish coats the prawn.
- serve
Serve hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns very dry before marinating; even a little surface water makes the cornflour-rice flour coating slide off.
- 2Keep the marinade thick, not runny; it should cling to each prawn in a light paste rather than pool in the bowl.
- 3Rest only about 15 minutes after coating, since lemon juice can start firming the prawns if left too long.
- 4Fry in a single layer over medium heat so the coating crisps before the prawns overcook in the center.
- 5Pull the prawns out as soon as they curl into a loose C-shape; tightly curled prawns are usually overdone.
- 6Fry the garlic separately just until pale golden, because it continues to darken quickly in the residual heat.
- 7Add curry leaves only after the oil has settled slightly, and make sure they are dry to reduce spluttering.
- 8For the best texture, toss the fried garlic, chilies, and curry leaves with the prawns right before serving.
Adapt it for your goals.
Air-fryer
Brush or spray the coated prawns with oil and air-fry until just crisp for a lighter version with less pan frying.
extra spicyExtra-spicy
Increase red chili powder and add a little more black pepper for a fierier, restaurant-style heat.
boneless fish 65 styleBoneless-fish-65-style
Use firm fish cubes instead of prawns if you want the same bold coating with a different seafood texture.
less spicyLess-spicy
Reduce the red chili powder and slit chilies for a milder starter that still keeps the garlic and curry leaf flavor.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide lean protein, making this starter satisfying while still feeling lighter than many battered fried snacks.
Aromatic Spice Benefits
Ginger, garlic, black pepper, and turmeric add more than heat and fragrance; they also bring beneficial plant compounds.
Herb-Forward Finish
Curry leaves, green chili, and garlic add strong flavor so the dish tastes bold without needing a heavy sauce.
Frequently asked questions
Yes, but thaw them fully and pat them very dry before marinating, or the coating will loosen and the oil may splutter.
