My last post was a tasty and easy prawn biryani recipe using pressure cooker, if in case you have missed it check it here, today its another interesting and delicious recipe featuring prawns again. There are many versions of prawn fries and I love to try various variations, here is one version that serves as a crispy and tasty starter that can be accompanied with a hot bowl of soup. This recipe is prepared with toothpicks on the prawns that makes the starter easy to prepare and munch on, also looks delectable. The flavors that I have added here makes the fry really special and Indian. Chat masala and dry mango powder is the special masala powder that gives the Indian flavors and makes it so delicious. The most notable thing about this fry is that the outer layer remains intact with the prawns and does not get off from the prawns after frying. Also using the tooth pick makes it more interesting and eases work. Just hold on the toothpick dip in batter and fry them, this will help reduce mes and after frying just munch the prawns and discard the toothpicks. Sounds easy and fun right? Try this and serve these crispy fries as starters. Am sure you will love each flavorful and succulent bite.
INGREDIENTSServes 1 to 2
Total Preparation Time - 10 minutes
- Prawns - 200 grams
- Maida / All purpose flour - 2 spoons
- Corn flour - 2 spoons
- Rice flour - 1/2 spoon
- Red chilli powder - 1 spoon
- Chat masala - 1/2 spoon
- Dry mango powder / Amchoor powder - 1/4 spoon
- Pepper powder - 1/2 spoon
- Lemon juice - 1 spoon (For washing the prawns)
- Salt - As per taste
- Oil - For deep frying
Extras that you will need
- Toothpicks (optional)
- Tissue paper
- Shell and de-vein prawns and wash well in water. Apply some lemon juice and salt and set aside for a few minutes and wash it well again.
- Take a bowl and all the above said ingredients, except prawns and lemon juice and add some water and make a batter out of it. The batter should not be too runny nor too thick.
- Take the prawn pieces and pat dry them using a kitchen towel or tissue paper. (If the prawns are wet the batter wont stick to the prawns well)
- Insert tooth picks into the prawns through one end and set aside. Do this with the rest of the prawns.
- Place a pan on flame and pour oil into it. Let it heat up well on low flame.
- Now dip them in the prepared batter by holding the stick and drop off the excess batter by holding it for a while. (If you don't remove excess batter the layer will come off from the prawns while frying)
- Then gently drop them into the pre-heated oil. (See that the flame is on medium mode and also take care that the oil is not smoking hot, if so the outer layer will burn and the prawns will not get cooked)
- Gently turn sides and fry on medium flame for just 3 minutes or until the batter turns brownish and crispy.
- Remove from flame and place on a tissue paper to absorb excess oil.
TIP 1: The prawn fry remains crispy for a while and then turns soggy, so serve immediately after frying.
TIP 2: Adding chat masala and dry mango powder gives a nice flavor and Indian touch to the prawn fry so add them if you wish, but if you do not prefer to add them then you can skip them.
TIP 3: With the remaining batter you can make paneer fry also following the same procedure. Will taste so yum.
TIP 4: Do not keep frying the prawns on low flame for more than 3 minutes it will lose its succulent texture and become rubbery.
TIP 5: The toothpick in this recipe helps you to dip the prawns in the batter easily by helpng you hold the prawns better and lets the coating spread well and uniformly. Also after frying helps to pick the prawns and munch on easily.
Bhavna and Asiya Akka have awarded me the Sunshine award
Thanks Bhavna and Asiya akka!! Am so glad to get these lovely awards from lovely people like you :)
As per rules there is a set of questions that I have to answer and here it is!!
Am gonna pass this award and same set of questions to all my blogging friends out there!! Thanks for being a great support, please accept it as a token of my love for you all!!