Loading...
A classic South Indian appetizer, Prawns 65 features succulent prawns marinated in a fiery blend of spices, deep-fried to crispy perfection, and finished with a fragrant tempering of curry leaves and garlic. This dish is an explosion of flavor and texture, making it an irresistible treat for any occasion.
For 4 servings
Prepare the Marinade
Marinate the Prawns
Deep-Fry the Prawns
A classic South Indian appetizer, Prawns 65 features succulent prawns marinated in a fiery blend of spices, deep-fried to crispy perfection, and finished with a fragrant tempering of curry leaves and garlic. This dish is an explosion of flavor and texture, making it an irresistible treat for any occasion.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 324.96 calories per serving with 28.65g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Prepare the Tempering
Toss and Serve
Replace prawns with paneer cubes, mushrooms, or cauliflower florets. Adjust marination and frying times accordingly.
Instead of deep-frying, bake the marinated prawns in a preheated oven at 200°C (400°F) for 10-12 minutes or until cooked through. You can also use an air fryer.
This recipe works wonderfully with boneless chicken pieces (Chicken 65) or firm fish fillets like tilapia or cod.
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Prawns contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The spices used in the marinade, such as chili powder and black pepper, contain compounds like capsaicin and piperine that can temporarily boost metabolism and aid in digestion.
Prawns 65 is a deep-fried dish, which makes it high in calories and fat. While prawns themselves are a good source of lean protein and omega-3 fatty acids, the preparation method makes it more of an indulgent treat rather than a healthy daily meal. For a healthier version, consider baking or air-frying the prawns.
A single serving of Prawns 65 (approximately 165g) contains around 350-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
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 a chicken cut into 65 pieces. The name has since been applied to variations made with prawns, paneer, and other ingredients.
You can marinate the prawns up to 2 hours in advance. However, it is best to fry and serve the dish immediately to enjoy its signature crispy texture. Reheated Prawns 65 will lose its crispiness.
To reduce the heat, you can decrease the amount of red chili powder and green chilies. You can also increase the amount of Kashmiri red chili powder, which provides color with minimal heat.
Prawns 65 is typically served as an appetizer on its own, garnished with onion rings and lemon wedges. It can also be served as a side dish with biryani, pulao, or a simple dal and rice meal.
This recipe goes great with these complete meals
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fiery and tangy Mangalorean crab curry made with a freshly ground coconut and roasted spice masala. This coastal Karnataka specialty bursts with flavor and is best enjoyed with steamed rice or neer dosa.
A classic Mangalorean curry featuring earthy mushrooms in a rich, tangy gravy made from roasted spices and fresh coconut. This flavorful dish, known as 'Anabe Gashi', pairs perfectly with steamed rice or neer dosa for a comforting South Indian meal.
A traditional Konkani curry made with tender raw jackfruit simmered in a fragrant, tangy coconut masala. This authentic dish from the Mangalorean coast offers a unique blend of sweet, sour, and spicy flavors, perfect with steamed rice.
