Prawns Koliwada

Name: Prawns Koliwada
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: indian
Ingredients: 500 g prawns (medium, cleaned and deveined, tails removed); 2 tsp ginger-garlic paste; 2 tbsp lemon juice; 1 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup chickpea flour; 0.25 cup rice flour; 2 tbsp cornflour; 2 pcs green chili (finely chopped); 2 tbsp cilantro (finely chopped); 3 tbsp water (to make a thick coating batter); 2 cup oil for deep frying

RATING

4.6/5(98)

TASTE SCORE

9/10

Crisp, spicy battered prawns with a bright hit of ginger, garlic, and lemon. This Mumbai favorite is quick to fry and makes a lively starter with onion rings and a squeeze of lime.

PREP

20m

COOK

15m

SERVES

1 PIECE

82 cal

SERVINGS

METHOD · 6 STEPS

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.
TIPWet prawns make the batter slide off and cause oil splatter.
mix · ~4 min
Make the spicy marinade.
1.Place the prawns in a mixing bowl.
2.Add ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
3.Mix well until every prawn is evenly coated.
4.Add green chili and cilantro, then mix again.
mix · ~4 min
Add the flours and make a thick coating.
1.Add chickpea flour, rice flour, and cornflour to the marinated prawns.
2.Sprinkle in the water a little at a time.
3.Mix until the prawns are coated in a thick, clingy batter.
4.Keep the coating fairly tight, not runny.
TIPA thick batter gives the prawns their craggy, crisp koliwada coating.
rest · ~10 min
Rest the coated prawns.
Set the bowl aside for 10 minutes so the seasoning settles and the flours hydrate.
fry · ~9 min
Deep fry the prawns in batches.
1.Heat the oil in a deep pan over medium heat until hot.
2.Slide in a few coated prawns without crowding the pan.
3.Fry for 2 to 3 minutes, turning once, until crisp and deep golden.
4.Lift them out and let excess oil drip back into the pan before frying the next batch.
TIPPrawns cook fast; overfrying makes them rubbery.
serve · ~1 min
Serve the prawns hot.
Serve Prawns Koliwada right away while the crust is crisp and the inside stays juicy.

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 completely dry before marinating, or the besan coating will loosen in the oil.
2
Add water a spoon at a time; the batter should cling thickly, not drip like pakora batter.
3
Resting the coated prawns for 10 minutes helps the flours hydrate and fry up crisper.
4
Fry in small batches so the oil temperature stays steady and the crust turns deep golden, not soggy.
5
Pull the prawns out as soon as they curl and the coating is crisp; a minute too long can make them chewy.
6
Serve immediately with onion rings and lime, since Koliwada-style prawns lose their signature crunch as they sit.
7
If making ahead, marinate the prawns first and add the flours just before frying for the best texture.