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Crispy Prawns Koliwada
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Prawns Koliwada

Course: Appetizer
Cuisine: Indian, Maharashtrian
Servings: 4 people
Author: Rupal Bhatikar

Ingredients

  • 500 gms Fresh Prawns tail on, deveined
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Cumin Powder
  • 1 Green Chilli chopped
  • 1 tsp Ginger chopped
  • 1 tsp Garlic chopped
  • 4 Curry Leaves finely chopped
  • 1 tsp Lemon Juice
  • 3/4 tbsp Besan (chickpea flour)
  • 1 tbsp Rice Flour (coarse)
  • Canola Oil (for frying)
  • Salt to taste

Instructions

  • Pound together the ginger, garlic and chilli with a pinch of salt.
  • Marinate the prawns with salt, chilli powder, cumin, ginger-garlic-green chilli paste, lemon juice and curry leaves. Set aside for 20 minutes.
  • Heat oil in a fry pan and have it ready to go. Add the besan (chickpea flour) to the prawns mix through until each prawn is evenly coated. You want a light thin coat.
  • Sprinkle on the coarse rice flour to get a even crust over the prawns. Make sure your oil is hot (atleast 170-180°C) before you add the prawns. Deep fry (for best results) for about a minute (adjust based on the size of the prawn).
  • Serve hot with some crispy whole curry leaves and coriander mint chutney