Crispy Prawn 65
Crispy Prawn 65
Ingredients
For the Prawn 65
- 200 g prawns
- 1 teaspoon ginger-garlic paste
- 1 teaspoon green chilli, chopped
- few curry leaves
- 1 tablespoon lemon juice
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- to taste salt
- 1 tablespoon all-purpose flour
- 1 tablespoon cornflour
- 1 egg white
- 1 pinch red food colour, (optional)
For Frying and Garnish
- 4 tablespoons oil
- 2-3 green chillies
- few curry leaves
Instructions
- 1
In a large bowl, combine the prawns with ginger-garlic paste, chopped green chilli, a few curry leaves, lemon juice, red chilli powder, turmeric, garam masala, cumin powder, coriander powder, salt (to taste), all-purpose flour, cornflour, egg white, and red food colour (if using). Mix well to ensure the prawns are evenly coated.
⏱️ 5 min
- 2
Cover the bowl and marinate the prawns in the refrigerator for 20 minutes.
⏱️ 20 min
- 3
Heat 4 tablespoons of oil in a pan over medium-low heat.
⏱️ 2 min
- 4
Once the oil is hot, add the 2-3 green chillies and a few curry leaves to the pan and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Carefully add the marinated prawns to the pan in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min
- 6
Cook the prawns on medium-low heat, turning occasionally, for about 10-12 minutes, or until they are golden brown and crispy on both sides and cooked through.
⏱️ 12 min
- 7
Remove the cooked prawns from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min
- 8
Serve the Crispy Prawn 65 hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Prawn 65
For the Prawn 65
- 200 g prawns
- 1 teaspoon ginger-garlic paste
- 1 teaspoon green chilli, chopped
- few curry leaves
- 1 tablespoon lemon juice
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- to taste salt
- 1 tablespoon all-purpose flour
- 1 tablespoon cornflour
- 1 egg white
- 1 pinch red food colour, (optional)
For Frying and Garnish
- 4 tablespoons oil
- 2-3 green chillies
- few curry leaves
Instructions
- 1
In a large bowl, combine the prawns with ginger-garlic paste, chopped green chilli, a few curry leaves, lemon juice, red chilli powder, turmeric, garam masala, cumin powder, coriander powder, salt (to taste), all-purpose flour, cornflour, egg white, and red food colour (if using). Mix well to ensure the prawns are evenly coated.
⏱️ 5 min - 2
Cover the bowl and marinate the prawns in the refrigerator for 20 minutes.
⏱️ 20 min - 3
Heat 4 tablespoons of oil in a pan over medium-low heat.
⏱️ 2 min - 4
Once the oil is hot, add the 2-3 green chillies and a few curry leaves to the pan and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 5
Carefully add the marinated prawns to the pan in a single layer, ensuring not to overcrowd the pan. You may need to cook in batches.
⏱️ 2 min - 6
Cook the prawns on medium-low heat, turning occasionally, for about 10-12 minutes, or until they are golden brown and crispy on both sides and cooked through.
⏱️ 12 min - 7
Remove the cooked prawns from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min - 8
Serve the Crispy Prawn 65 hot and enjoy!
⏱️ 1 min