Sanjeev Kapoor

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Garlic And Hazelnut Crusted Prawns  Recipe

Melt in the mouth starter with a nutty cover.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 6-10 minutes

Servings : 4

Garlic And Hazelnut Crusted Prawns

Main Ingredients

Prawns (kolambi/jhinga), Garlic





Level Of Cooking



  • Prawns (kolambi/jhinga) deveined with tail intact
  • Garlic chopped
    30 cloves
  • Hazelnuts roasted and crushed
    1 1/2 cups
  • Bread crumbs
    1 cup
  • Salt
    to taste
  • Red chilli powder
    1/2 teaspoon
  • Lemon juice
    2 tablespoons
  • Refined flour (maida)
    1 cup
  • Garlic paste
    1 teaspoon
  • Ginger paste
    1 teaspoon
  • Egg
  • Oil
    to shallow fry


Step 1

Mix the crushed hazelnuts and breadcrumbs in a bowl and set aside. Slit the prawns in the middle and open out. Add salt, red chilli powder, lemon juice and mix. Set aside to marinate for fifteen minutes.

Step 2

Take refined flour in a bowl. Add ginger paste, garlic paste, salt, egg and mix. Add a little water and mix to make a thick batter.

Step 3

Heat oil in a pan on low heat, taking care that it does not get too hot. Take the hazelnut mixture in a plate, add chopped garlic and mix.

Step 4

Dip the prawns, one by one, in the flour batter, roll in the hazelnut mixture and press well.

Step 5

 Place the prawns in the pan and shallow fry on low heat turning sides till both the sides are cooked to a light golden brown. Do not cook on high or it will burn.

Step 6

Serve hot.

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