Wash, shell and devein the prawns. While shelling keep the tail intact for presentation. Marinate the prawns with the above ingredients and keep it in the fridge for minimum 1 hr to 12 hrs.
Gram flour - ½ cup
Chilli powder - ½ tsp
Turmeric powder - ¼ tsp
Asafoetida powder - a pinch (optional)
Salt - ¼ tsp
Water - less than half cup
Bread crumps - ½ cup
Oil - for deep frying (~ 1 cup)
Instructions
Keep oil to heat up. You can use a deep pan/kadai/wok/deep fryer.
In a bowl add all the ingredients and add water in small quantities using a table spoon. Make a batter without any lumps. The consistency should not be too thick or thin, almost the consistency of the pan cake batter.
Dip the prawns first in the batter and then in the bread crumps to coat it well.
Deep fry it. Serve it piping hot with chilli sauce/ketchup and squeeze some lime juice over it while having.
Notes:
Prawns cook very fast. It takes only a few minutes to cook. If you over cook the prawns it'll be very hard and chewy.
Recipe by Seemology at https://www.seemology.com/tiger-prawns-fry-in-indian-spices/