Spicy Prawn 65: Crispy, Flavorful South Indian Appetizer
1 hour 20 minutes
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About Spicy Prawn 65: Crispy, Flavorful South Indian Appetizer
Dive into the fiery deliciousness of Prawn 65, a beloved South Indian appetizer known for its irresistible crunch and bold spice profile. This recipe delivers succulent prawns marinated in a vibrant blend of spices, thick yogurt, and aromatic ginger-garlic, then expertly fried to golden perfection.My version emphasizes the authentic flavors of this Tamil Nadu classic, resulting in a truly mouthwatering treat. Whether enjoyed as a starter, snack, or alongside your favorite meal, this Prawn 65 is guaranteed to impress.Prepare to be captivated by the addictive combination of textures and tastes – tender prawns with a crispy exterior, balanced perfectly by the warm spices and a hint of tang from the yogurt marinade. Get ready for a culinary adventure!
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Recipe Time & More
Prep1 hour
Cook20 minutes
Total1 hour 20 minutes
Ingredients
For the Prawns
- 300 gm Prawns peeled and deveined
For the Marinade
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Yogurt thick and full-fat yogurt is recommended
- 1 tsp Turmeric Powder haldi
- 2 tbsp Chili Powder adjust to your spice preference, red
- 1 tsp Pepper Powder black
- 1 tsp Garam Masala
- 1/2 tsp Coriander Powder dhania
- 1.5 tsp Salt or to taste
For Coating
- 2 tbsp Corn Flour
- 1 tbsp Rice Flour
For Frying
- Vegetable Oil for deep frying
For Serving (optional)
- Lemon Wedges
- Onions finely, sliced
Instructions
Prepare the Prawns
- Clean the prawns thoroughly and pat them dry with a paper towel.
Marinate the Prawns
- In a large bowl, combine the ginger-garlic paste, yogurt, turmeric powder, red chili powder, black pepper powder, garam masala, coriander powder, and salt.
- Add the prawns to the marinade, ensuring they are evenly coated. Marinate for at least 1 hour, or preferably longer for enhanced flavor.
Prepare the Coating
- In a separate bowl, whisk together the cornflour and rice flour.
Coat and Fry the Prawns
- Gently toss the marinated prawns in the cornflour and rice flour mixture, ensuring they are lightly coated.
- Heat the vegetable oil in a deep pan or wok over medium-high heat. Once hot, carefully add the prawns in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 8-10 minutes, turning occasionally.
- Remove the prawns with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve
- Serve the Prawn 65 hot, garnished with lemon wedges and sliced onions, if desired.
Recipe Notes
Expert Tips for the Perfect Prawn 65
- For extra crispy prawns, double fry them. Fry once until almost cooked, then remove and fry again until golden and crispy.
- Adjust the amount of chili powder to control the spiciness level according to your preference.
- Don't overcrowd the pan when frying the prawns; this will ensure even cooking and prevent them from steaming instead of crisping.
- For a more intense flavor, marinate the prawns overnight in the refrigerator.
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Recipe Nutrition
Calories: 171kcalCarbohydrates: 4gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mg
Akum Raj Jamir
Articles: 153
3 Comments
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This is so tempting! Thank you.
I’m excited to make this at home!
This looks delightful! Thanks for the recipe.