← Nouns Cooking · Indian

Ingredients

• 500 g raw prawns, peeled and deveined
• 1 tbsp Kashmiri chilli powder
• ½ tsp Ground turmeric
• 1 tsp Garam masala
• 1 tsp Black pepper, freshly ground
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• ¾ tsp Salt
• 1 tbsp rice flour (for crispness)
• 3 tbsp coconut oil or other oil
• 1 tsp Fennel seeds
• 2 sprigs Curry leaves
• 1 Onion, thinly sliced (optional)

Method

1. Pat the prawns dry. Mix with the chilli powder, turmeric, garam masala, pepper, ginger-garlic paste, lemon juice and salt and leave for 15 min (no longer, or the lemon starts to “cook” them).
2. Sprinkle over the rice flour and toss so each prawn is lightly coated.
3. Heat the oil in a wide frying pan over medium-high heat. Add the fennel seeds and curry leaves and let them crackle for a few seconds. Add the onion, if using, and fry for 3 min until golden.
4. Spread the prawns out in one layer and fry for 2 min without moving them, then turn and cook for 1–2 min more, until crisp at the edges, curled and opaque all the way through.
5. Serve hot with rice and rasam, or as a starter with lemon wedges.

Tips

• Prawns are a shellfish allergen.
• Fry in two batches if your pan is small; crowded prawns steam instead of crisping.

Sources

Written in our own words after cross-checking these recipes:

Sharmis Passions Yummy Tummy Aarthi