Rawa fried Masala Prawns

Rawa fried prawns have been my favorite since forever. Its the perfect way to get a crispy texture without deep frying.

Blend the ginger, garlic, spices, and lemon juice with 2-3 tablespoons of water to get a smooth paste. Add cornflour to it.

Marinate cleaned and pat dried prawns and curry leaves with the mixture for 1 hour.

On a plate add some semolina, salt, and asafoetida. Coat the prawns in the semolina mixture making sure all sides are covered.

Pan fry on medium-high heat with a little bit of oil on a non-stick pan.

Serve with pickled onions and lemon.

Note-

Optionally, instead of Semolina, you can use rice flour. (I added chili powder to the rice flour for the extra color). The flavour is more or less the same, but rice flour is less fiddly (personal opinion)

 

Recipe-

Prawns- 750 grams
Garlic- 12 cloves
Ginger- 2 inch
Lemon- 1 lemon
Kashmiri chilli- 5 teaspoon
Coriander- 3.5 teaspoon
Corn flour- 1.5 tablespoon
Curry leaves- 15-20
Semolina- 1 Cup
Asafoetida- 1 pinch

  1. Blend the ginger, garlic, spices, and lemon juice with 2-3 tablespoons of water to get a smooth paste. Add cornflour to it and mix well.
  2. Marinate cleaned and pat dried prawns and curry leaves with the mixture for 1 hour.
  3. On a plate add some semolina, salt, and asafoetida.
  4. Coat the prawns in the semolina mixture making sure all sides are covered.
  5. Pan fry on medium-high heat with a little bit of oil on a non-stick pan.
  6. Serve with pickled onions and lemon.

Note-

  • Optionally, instead of Semolina, you can use rice flour. (I added chili powder to the rice flour for the extra color). The flavour is more or less the same, but rice flour is less fiddly (personal opinion)
  • If you do not have prawns in hand, you can use the same recipe for fish as well. You can use Seer fish steaks, Pomfret, mackerel, etc.

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