Prawns 65
Spicy, crisp fried prawns tossed with curry leaves, green chili, and a squeeze of lemon. This South Indian favorite comes together fast and makes a bold, crowd-pleasing starter with plenty of flavor in every bite.
For 20 servings
- prep · ~5 min
Clean and dry the prawns.
Rinse the prawns if needed, then pat them very dry with a clean cloth or paper towel so the coating sticks well and the oil does not splutter.
TIPDry prawns fry crisper and pick up the masala better than wet ones. - mix · ~15 min
Make the marinade.
1.Add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, rice flour, corn flour, lemon juice, and salt to the prawns.2.Mix well until every prawn is evenly coated in the masala.3.Set aside for 15 minutes so the seasoning lightly settles into the prawns. - fry · ~8 min
Fry the prawns in batches.
1.Heat oil for frying in a deep pan over medium heat until hot.2.Slide in a few prawns at a time without crowding the pan.3.Fry for 2 to 3 minutes until cooked through, lightly crisp, and reddish on the outside.4.Lift them out and drain well before frying the next batch.TIPDo not overcook the prawns or they turn rubbery very quickly. - saute · ~2 min
Make the final toss.
1.Heat 1 tsp oil in a clean pan over medium heat.2.Add sliced garlic and cook for 20 to 30 seconds until fragrant.3.Add green chili and curry leaves and sauté briefly until the leaves turn glossy and crisp.4.Add the fried prawns and toss for 30 to 40 seconds to coat them in the aromatics.TIPKeep this toss brief so the coating stays crisp. - serve
Serve hot with lemon wedges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns completely dry before marinating or the flour coating will turn patchy and splutter in oil.
- 2If the masala looks too wet after mixing, dust in a little extra rice flour so the prawns fry up crisper.
- 3Fry in small batches so the oil temperature stays steady and the prawns crisp instead of steaming.
- 4Pull the prawns as soon as they curl and turn opaque; even 30 seconds too long can make them chewy.
- 5Add curry leaves carefully to the final tempering, as any moisture on them can cause the oil to spit.
- 6Serve immediately after the garlic-chili toss, because the coating softens quickly once the prawns sit.
- 7For make-ahead prep, marinate the prawns up to 30 minutes ahead, but fry just before serving for best texture.
Adapt it for your goals.
Air-fryer
Brush or spray the coated prawns with oil and air-fry until crisp for a lighter version with less deep frying.
extra spicyExtra-spicy
Increase red chili powder and add a pinch more garam masala for a hotter, more robust bar-snack style Prawns 65.
fish 65Fish-65
Use firm boneless fish cubes instead of prawns if you want the same South Indian flavor in a slightly meatier bite.
no garlicNo-garlic
Skip the sliced garlic in the final toss and let curry leaves, green chili, and lemon carry the flavor.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns provide satisfying protein, making this starter filling without relying on heavy batter.
Aromatic Herbs and Spices
Ginger, garlic, chili, turmeric, coriander, and curry leaves add flavor depth along with beneficial plant compounds.
Lighter Coating Than Thick Batter
The rice flour and corn flour coating is relatively thin, so the dish stays crisp without a bulky crust.
Frequently asked questions
Dry the prawns well, avoid overcrowding while frying, drain them on a rack or paper, and do the final toss only right before serving.
