Prawns rawa fry

serving: 2 people

Ingredients  

• 165 gms raw king prawns cleaned & peeled
• 1/4 cup semolina coarse
• 2 tbsp rice flour
• 2-3 tbsp vegetable oil
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1.5 tsp coriander powder
• 1/2 tsp garlic paste
• 1/2 tsp ginger paste
• 1/2 nos lime juice
• salt as per taste

Instructions 

• Clean the prawns if they are not already cleaned. (Recipe preparation time will change accordingly.) I have used already peeled and cleaned raw prawns for this recipe.
• Combine dry spices – turmeric, red chilli and coriander powder with ginger, garlic paste along with salt and lime juice.
• Make a thick paste using all mentioned ingredients. Do not add water while making this paste.
• Add this thick paste into the bowl of cleaned prawns.
• Coat each prawns with generous amount of marinade. Once all prawns are marinated, keep it aside for 30-60 minutes.
• When you are ready to fry marinated prawns, take a pan over high heat.
• Add 1 tbsp oil onto the pan and spread it over using brush.
• Meanwhile, combine semolina and rice flour together. I prefer to use coarse semolina, which gives wonderful results.
• Coat each marinated prawns with semolina-rice flour mixture.
• Once oil is hot, transfer coated prawns over hot pan.
• Once prawns are transferred over the pan, turn heat to medium.
• Fry prawns over medium heat until golden brown from both sides. Add more oil if required. Prawns takes about 4-5 minutes to cook, so don't over cook it.
• Once cooked, transfer it over paper towel to remove excess oil.
• Prawns rawa fry are ready to serve.

Notes

• Marination is an important process in this recipe; it helps to add enhance the flavour. So I would suggest to marinate at least 15 minutes or so. You can marinate the prawns in advance and fry them just before the serving. If marinating for overnight then store it in fridge.
• Ensure that pan and oil are super hot before transferring prawns onto it. This will make sure coating won’t fall apart.
• Rice flour is an optional in the coating, but it adds wonderful crunch. Also, you can freeze any excess semolina-rice mixture for next use.
• Lime juice can be replaced with thick tamarind paste.