Prawn Rava Fry

Name: Prawn Rava Fry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 16 servings
Cuisine: goan
Ingredients: 500 g prawns (medium, cleaned and deveined with tails removed); 1 tbsp lemon juice; 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch black pepper; 0.5 tsp salt; 0.75 cup semolina (fine); 2 tbsp rice flour; 3 tbsp oil; 1 pcs lime (cut into wedges, for serving)

RATING

4.5/5(115)

TASTE SCORE

9/10

Juicy prawns coated in a lightly spiced semolina crust and pan-fried until crisp outside and tender inside. This coastal-style fry is quick to make and tastes great with rice, dal, or a squeeze of lime.

PREP

20m

COOK

12m

SERVES

1 PIECE

86 cal

SERVINGS

METHOD · 6 STEPS

prep
Clean and pat the prawns dry.
Rinse the prawns if needed, then pat them very dry with a clean kitchen towel so the coating sticks well and the fry turns crisp.
mix · ~2 min
Marinate the prawns.
1.Place the prawns in a bowl.
2.Add lemon juice, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Mix well so every prawn is evenly coated.
TIPDry prawns fry better and splutter less in the pan.
rest · ~15 min
Rest the prawns for 15 minutes.
mix · ~5 min
Coat the prawns in rava.
1.Spread semolina and rice flour on a plate and mix them together.
2.Press each marinated prawn into the mixture on both sides.
3.Shake off any excess coating and keep the coated prawns on a tray.
TIPA thin, even coating gives the best crunch without turning heavy.
fry · ~8 min
Pan-fry the prawns until crisp.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Place the coated prawns in a single layer without crowding the pan.
3.Cook for 2 to 3 minutes on the first side until golden.
4.Turn gently, add more oil as needed, and cook the other side for 2 to 3 minutes until the prawns are cooked through and crisp.
TIPDo not overcook; prawns turn rubbery very quickly.
serve
Serve hot with lime wedges.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before marinating, or the rava coating will turn patchy and soften in the pan.
2
Rest the marinated prawns only about 15 minutes; longer marination can start to firm them up because of the lemon juice.
3
Use a wide pan and keep the prawns in a single layer so the semolina crust fries crisp instead of steaming.
4
Press the rava-rice flour mix on lightly, then shake off excess so the coating stays thin and crunchy.
5
Flip only after the first side is properly golden; moving them too early can make the crust fall off.
6
Prawns are done when they curl into a loose C-shape and turn opaque; a tight O-shape usually means overcooked.
7
Serve immediately after frying, as the semolina crust is at its crispest straight from the pan.