| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- ½ kg prawns cleaned and deveined
- 2 tbsp rice flour
- 1 tbsp Sesame seeds
- 2 tsp chilli powder
- 1½ tsp ginger garlic paste
- ½ tsp turmeric powder
- ½ tsp garam masala
- Salt and oil as needed
Ingredients
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- Wash the prawns thoroughly. In a bowl, add turmeric, chilli powder, ginger-garlic paste, garam masala and salt. Mix everything and set aside for 15 minutes.
- Sprinkle the rice flour on the marinated prawns and coat them well. Then sprinkle the sesame seeds. In a pan, heat some oil for shallow frying. Place the prawns in the pan such that they don’t touch or stick to each other.
- Once the prawns turn golden brown, flip them on the other side and cook for about the same time or until both sides turn golden brown and slightly crispy.
- Sprinkle some chaat masala, finely chopped coriander and sesame seeds. Serve hot with lemon wedges as a side dish or an appetizer.
Recipe Tip Use prawns with tails on, as this prevents them from curling up when frying. Share your version of this recipe Some add onions, tomatoes and chillies to their prawn fry, while some prefer it the spice-mix way. What’s your version of this dish? Please share it with us! Frequently Asked Questions For how long should I fry prawns? Small-medium sized prawns take around 3-4 minutes, whereas large prawns take about 5-8 minutes. Overcooking prawns will make them hard and rubbery. How do I know if the prawns are cooked? When cooked well, prawns turn pink in colour on the outside with red tails. Their flesh is slightly opaque and lightly whitish. What is the best temperature to fry prawns? For best results, fry the marinated prawns on low-medium heat.