Crispy Prawns marinated in white vinegar and Kashmiri red chilly powder, taste just awesome. I made this on St. Valentine’s Day and all my loved ones were all praise for the presentation as well as the taste. You need to try this recipe soon. And you don’t need an occasion to show your love, do you?
Serves: 3 to 4 person
Prep. Time: 15 Mins. + 30 Mins. (marination)
Cooking Time: 12 to 15 Mins.
- Prawns – 16 (medium)
- Ginger-Garlic Paste – 2 tsp
- Kashmiri Red Chilly Powder – 1 ¾ tsp.
- Turmeric Powder – ¼ tsp.
- Rice Rawa – 2 tbsp.
- Rice Flour – 2 tbsp.
- White Vinegar – 1 tbsp.
- Oil – for deep frying
- Salt – 1 tsp. or to taste
Step 1: Wash the prawns and remove the heads and shells. Remove the vein without slitting the back. Marinate with ¾ tsp. salt, 1 ½ tsp. red chilli powder, turmeric powder, ginger-garlic paste and white vinegar. Keep aside for 30 minutes.
Step 2: Mix the rice rawa, flour, ¼ tsp. salt and ¼ tsp. chilly powder and place on a flat plate.
Step 3: Heat oil in a pan suitable for deep frying. When the oil is hot, roll the prawns in the rava -mixture, shake off the extra rawa coating and drop into the hot oil to deep fry. When Golden (about a minute), remove and place on a plate lined with kitchen towels/tissue paper. Do this for all the prawns one at a time.
Step 4: (optional) Use bamboo skewers and pierce each of the fried prawns to form heart shapes as shown in the picture. This could feature on your Valentine’s Day menu.
- If you don’t have rice rawa, use the regular wheat rawa.