Prawn Fry Kerala

Method

1. 1

   Clean prawns: Peel and devein 500g large prawns. Wash well. Pat dry.

2. 2

   Make marinade: Mix 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tbsp ginger-garlic paste, half tsp pepper powder and salt to a thick paste.

3. 3

   Marinate generously: Coat prawns thoroughly with the marinade. Marinate 30 minutes.

4. 4

   Make batter: Mix 3 tbsp rice flour, 2 tbsp cornflour, half tsp turmeric and salt with just enough water to make a thick batter.

5. 5

   Dip prawns: Dip marinated prawns in the batter to coat.

6. 6

   Heat oil: Pour oil in a kadai to 2-inch depth. Heat on medium-high.

7. 7

   Test oil: A drop of batter should rise immediately.

8. 8

   Fry in batches: Add batter-coated prawns. Do not crowd. Fry 3-4 minutes until golden.

9. 9

   Flip and fry: Turn each prawn and fry another 2-3 minutes until crispy all over.

10. 10

    Serve: Drain on paper. No whole shellfish shell mess on the plate — just the fried prawns. Serve immediately with lemon wedges and onion rings.