Your hunt for the perfect appetizer ends here! This juicy Prawn Batter Fry is a people pleaser. The crunchy texture paired with a host of flavours, assures that your guests and your taste buds are all happy. The best part is, you can prepare this dish at home, under 40 minutes. So, get your chef hats on, things are about to get hot and spicy.
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Win the Appetizer-Game With This Prawns Batter Fry Recipe!
Wash and drain the prawns. Pat them dry and transfer them in a bowl. Now add the marination ingredients and coat the prawns well. Refrigerate the marinated prawns for about 30 minutes.
Whisk egg in one bowl and mix corn flour and rice flour in it. Lay the breadcrumb in another bowl. Now, dip the marinated prawns in the egg-flour batter and then roll them into the breadcrumb. Repeat this process to ensure a thick coating.
In a deep pan, heat oil and switch the flame to medium. Once the oil is hot enough, deep fry the coated prawns until cooked and set aside on a tissue paper.
Garnish with lemon wedges and serve hot as a starter with chutney.
You can also add rawa (semolina) to the breadcrumbs for an added crispy texture.
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Frequently Asked Questions
How to keep the batter from falling off?
After washing, pat dry the prawns using a paper towel. This will prevent the batter from falling off.
How long does the egg-corn-rice batter lasts in the refrigerator?
The egg-corn-rice batter lasts for about 2 days in the refrigerator, when placed in an air-tight container.