This dish can be used as a starter and it’s a party favorite. 🙂  Very simple ingredients and instead of plain flour I’m using gram flour as the base for the batter. Since it’s a deep fried dish gram flour is used to balance the oil we’re using to make it healthy. Gram flour is called as the cleaning flour, that’s why it’s used in deep fried recipes widely in India. Here tiger prawns are used which is mostly found in the Indian ocean. You can use any types of prawns. Frying time will depends on what type of prawns you’re using.

Preparation time: 15 mts

Cooking time : for frying ~ 10 mts in medium heat

Serves: 4

Ingredients for marinating:

  • Tiger Prawns – 12
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp

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.

Ingredients for the batter:

  • Gram flour – 1/2 cup
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Asafoetida powder – a pinch (optional)
  • Salt – 1/4 tsp
  • Water – less than half cup
  • Bread crumps – 1/2 cup
  • Oil – for deep frying (~ 1 cup)

Method:

  1. Keep oil to heat up. You can use a deep pan/kadai/wok/deep fryer.
  2. 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.
  3. Dip the prawns first in the batter and then in the bread crumps to coat it well.
  4. 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.

 

Tiger Prawns fry in warm spices
 
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A delicious appetizer with tiger prawns
Author:
Recipe type: Appetizer
Cuisine: Indian
Serves: 4
Ingredients
  • Tiger Prawns - 12
  • Chilli powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • 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
  1. Keep oil to heat up. You can use a deep pan/kadai/wok/deep fryer.
  2. 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.
  3. Dip the prawns first in the batter and then in the bread crumps to coat it well.
  4. Deep fry it. Serve it piping hot with chilli sauce/ketchup  and squeeze some lime juice over it while having.
  5. Notes:
  6. 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.