Thursday 30 August 2012

Prawn 65 / Eral 65

Prawn fries are very easy to prepare and makes a good starter or side, they are always a comfort food for me. There are many versions and I have already discussed another tasty and flavorful version previously, click here to check it out and a 65/fry with leftover prawns here. This yummy version goes great with a hot bowl of yummy soup and any variety rice. I have served them along with a hot bowl of simple yet delicious onion soup, that can be made in just minutes. I used egg yolk for the fry and had egg white left out, which I have used in the onion soup, about which I'll be posting tomorrow. This prawn fry is covered with a slight crust not with too much batter hence tastes great and looks better. Too much of batter will make it look like bajis not 65. So, lets get to know how to prepare this recipe. 

I have posted a Spicy red chilli prawn masala previously do check it out here!! Its so simple to make and tastes too good. 

And for an authentic and delicious prawn gravy click here!!


  1. Prawns - 200 grams (Shelled and De-veined)
  2. Red chilli powder - 1 spoon 
  3. Ginger-Garlic paste - 1.5 spoons 
  4. Corn flour - 1 spoon 
  5. Besan flour / Gram flour - 2 spoons 
  6. Egg yolk - 1 (Keep the egg white aside for preparing soup)
  7. Lemon Juice - 2 spoons 
  8. Salt - As per taste 
  9. Oil - For deep frying 


  • Wash the prawns well, pat dry them and set aside. 
  • In a bowl add all the above ingredients along with the prawns and mix well. Do not add even a drop of water. 
  • Leave the marinated prawns aside for 10 - 15 minutes.
  • Deep fry them, until they turn golden brown.
  • Serve!

TIP 1: The crispiness will fade as time passes and will soften, in such cases deep fry them again for a few seconds just before serving. You can use the same tip for other fried dishes too. But take care not to fry them too much.

TIP 2: Fry on a low flame never fry on a high flame, on a high flame the outer batter will get cooked but the inner portion will remain uncooked. 

TIP 3: You can add some curry leaves along with the prawns while frying to get a good aroma and flavor. 

TIP 4: Always before frying check whether the oil is ready for frying. To check that, add a drop of batter and see whether it comes up, if it does not then the oil is not ready. The drop should come up.

TIP 5: Never overcook prawns. If overcooked they will become too rubbery and will lose their juicy nature. To retain the juiciness just fry them for few minutes (2-3 minutes) on a low flame.

Crispy and tasty Prawn 65 is now ready!! Serve as starters along with ketchup or as sides!! 

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  1. Yummy prawns 65.. I love them.

  2. wow.. crispy prawn 65.. i like it.. Ongoing event " Party snacks",more detais :

  3. wow super recipe Divya, the prawns are staring at me wish I can grab and try some... lovely pictures and inviting clicks... droll worthy

    Chicken Tikka~ Today’s Special
    Visit Cook like Priya

  4. Very crisp & yummy prawns!!

  5. Droll worthy recipe Divya. Prawn 65 looks awesome. Very appetizing. Bookmarked it.

    1. Thank you so much dear :) Am sure you will like it :)

  6. This comment has been removed by the author.

  7. I am a die hard fan of these crispy bites as well!

  8. nice clicks.. i use sambar powder additionally.. :)

    1. Thanks dear...
      btw, I have posted a prawn fry previously Poorni..Check it out!!
      Prawn Fry
      I've added sambar powder in that version..They give a unique flavor right Poorni??

  9. Irresistible starter,wish to get some rite now.

  10. I tried chicken 65 but never tried this ...Next time will go for this :-)
    Looks yummy :-)


    Today's Recipe
    Achari Paneer Tikka

    1. Thank you Shruti :) Do try and share the feedback dear!!

  11. Mouthwatering prawn 65 . true too much of frying will make these rubbery texture. Looks delicious

    1. Yes dear :) The prawns will lose the succulent nature!! And thanks for the appreciation :)

  12. looks super delicious. Aww...I wish I could taste ur wonderful dishes.

  13. Any special reason for not using the egg white and using only the yolk for this recipe? Looks great and delicious Divya!

    1. Egg white will be a little watery and hence when we add both the egg white and egg yolk the batter will become more watery and wont bind with the prawns. For this only reason I have avoided egg white dear. Egg yolk will be more thicker and will give the perfect consistency!! Good question dear :)

  14. Delicious, Irresistible Crispy Prawns :)

  15. Hey i really love your clicks :) :)


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