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Crispy, spicy, and tangy deep-fried prawns, a famous street food snack from Mumbai. This iconic appetizer gets its vibrant color from Kashmiri chili and its unique flavor from a special blend of spices, perfect with a squeeze of lime.
Marinate the Prawns
Prepare the Batter Coating
Deep Fry the Prawns
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Crispy, spicy, and tangy deep-fried prawns, a famous street food snack from Mumbai. This iconic appetizer gets its vibrant color from Kashmiri chili and its unique flavor from a special blend of spices, perfect with a squeeze of lime.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 300.63 calories per serving with 28.01g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Garnish and Serve
For a lower-fat option, arrange the battered prawns in a single layer in an air fryer basket. Spray with a little oil and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway, until golden and cooked through.
This recipe works wonderfully with firm, white fish like pomfret, basa, or kingfish. Cut the fish into bite-sized pieces and follow the same marination and frying process.
For an extra kick, add 1-2 finely chopped green chillies or 1/2 teaspoon of black pepper powder to the marinade.
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Prawns provide beneficial omega-3 fatty acids, which are known to support brain health, reduce inflammation, and may lower the risk of heart disease.
The addition of Ajwain (carom seeds) to the batter is a traditional practice. Ajwain is well-known in Ayurveda for its carminative properties that help improve digestion and relieve indigestion.
Prawn Koliwada originated from the Koli (fishermen) community of Sion, Mumbai. It was first prepared by a Sikh gentleman who migrated to the area, and it quickly became a beloved local snack, famous for its unique spicy and tangy flavor profile.
A non-crispy batter is usually due to two reasons: the oil temperature was too low, or the pan was overcrowded. Frying in batches in oil that is hot enough (around 180°C/350°F) is essential for a crispy coating.
Yes, for a healthier version, you can air fry them. Arrange the coated prawns in a single layer, spray with oil, and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway through. The texture will be slightly different from deep-fried but still delicious.
One serving of Prawn Koliwada (approximately 175g) contains around 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying.
While prawns themselves are a healthy source of lean protein and omega-3s, Prawn Koliwada is a deep-fried dish, which makes it high in fat and calories. It is best enjoyed in moderation as an occasional treat.
Prawn Koliwada is traditionally served as an appetizer with green mint-coriander chutney, sliced onion rings, and lemon wedges for squeezing over the top.