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Crispy, juicy prawns coated in a spicy semolina crust, a beloved classic from Goa. This simple shallow-fry recipe makes for a perfect appetizer or a delicious side with rice and curry, ready in under 30 minutes.
Marinate the Prawns
Prepare the Rava Coating
Coat the Prawns
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Crispy, juicy prawns coated in a spicy semolina crust, a beloved classic from Goa. This simple shallow-fry recipe makes for a perfect appetizer or a delicious side with rice and curry, ready in under 30 minutes.
This goan recipe takes 27 minutes to prepare and yields 4 servings. At 312.54 calories per serving with 29.52g of protein, it's a beginner-friendly recipe perfect for appetizer or side or lunch or dinner.
Shallow Fry
Drain and Serve
For a spicier version, add 1/2 teaspoon of black pepper powder or a pinch of garam masala to the marinade.
For a different texture, you can substitute rice flour with an equal amount of cornflour for a lighter crisp.
Add 1 tablespoon of finely chopped coriander leaves to the rava mixture for a fresh, herby flavor.
This recipe works wonderfully with firm fish fillets like kingfish (surmai) or pomfret, cut into steaks or pieces.
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Prawns contain beneficial omega-3 fatty acids, which are known to support heart health by reducing triglycerides and blood pressure, and also possess anti-inflammatory properties.
This dish provides a good amount of selenium, a powerful antioxidant that helps protect cells from damage, supports a healthy immune system, and is crucial for thyroid function.
Sungta Rava Fry is a good source of protein from the prawns. However, since it is shallow-fried, it contains added fats and calories. It is best enjoyed in moderation as part of a balanced diet.
A single serving of Sungta Rava Fry (about 6 medium prawns) contains approximately 330-380 calories, depending on the size of the prawns and the amount of oil absorbed during frying.
Yes, you can use frozen prawns. Make sure to thaw them completely in the refrigerator or under cold running water. Most importantly, pat them thoroughly dry with paper towels before marinating to ensure the coating sticks and becomes crispy.
To prevent the coating from falling off, ensure the prawns are dry before marinating, press the rava mixture firmly onto each prawn, make sure the oil is hot enough before adding the prawns, and avoid moving them around too much in the pan. Flip them only once.
It is a versatile dish. Serve it as an appetizer with green chutney and onion rings, or as a side dish with a traditional Goan meal of fish curry, rice, and sol kadi.
Yes, for a lower-oil version, you can cook it in an air fryer. Preheat the air fryer to 200°C (400°F). Arrange the coated prawns in a single layer and spray them lightly with oil. Air fry for 8-10 minutes, flipping halfway through, until golden and cooked.