Monday 12 March 2012

Prawn Fry Using Sambar Powder | Eral Fry

Prawn fry is a wonderful starter and real delicacy to Seafood lovers!! This particular recipe retains the juiciness of the prawns, that makes it so yummy to eat. It can be served as a side dish or as an appetizer. It is so Crispy, Juicy and Yummy that it will turn out to be your favorite dish after tasting. Using sambar powder and garam masala gives the dish a very unique flavor. Lets see how to make this crispy succulent prawn fry!!!!! 


  1. Prawns - 100 grams
  2. Curd - 2 spoons
  3. Lemon Juice - 1/2 spoon
  4. Red chilli powder - 1 spoon
  5. Sambar Powder - 1/2 spoon
  6. Pepper powder - 1/4 spoon (optional)
  7. Turmeric powder - 1/4 spoon + 1 spoon 
  8. Garam masala - A  pinch
  9. Ginger-Garlic Paste - 1/2 spoon
  10. Tomato sauce - 1 spoon
  11. Soya sauce - 1/4 spoon
  12. Corn Flour - 1/2 spoon
  13. Tamarind extract (puli thanni) - 1/2 spoon (Check out tip 4 to know how to prepare tamarind extract)
  14. Salt - As required
  15. Refined oil/Any edible cooking oil


  • Shell and Devein the Prawns and wash them well. Add turmeric powder and salt to the prawns and keep it aside for a few minutes and then wash again.
  • To a bowl add all ingredients together and add prawns to the mixture.
  • Keep marinated prawns in the refrigerator for 10 minutes. Instead of refrigerating you can also keep it outside at room temperature for 15 minutes.
  • Deep fry the prawn pieces and serve!!
TIP 1: Over coat the Marinated prawns using corn flour and then deep fry to avoid the masala getting separated from the prawns while frying. Corn flour binds the masala with the prawns.

TIP 2: Refrigeration after marination is not a must!! Refrigeration helps the prawns to absorb the masala well. You can also keep it in room temperature and then fry it.

TIP 3: Make sure that the batter is thick enough. It should not be watery. If so adjust thickness by adding extra corn flour and spices!!

TIP 4: For tamarind extract take some tamarind, soak it in little water and set aside. After 15 to 30 minutes, mash the soaked tamarind well with your fingers, remove the pulp and discard it, use the tamarind extract alone.  

Crispy, Yummy, Juicy, Succulent Prawn Fry is ready!!! Can be served as a starter or side-dish!!

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