Crispy Fried Coconut Prawns

Ingredients

• 16-20 jumbo prawns, shelled and deveined with tails intact
• 1 cup freshly grated coconut
• Oil to deep fry
• 15-20 curry leaves
• 3 tablespoons refined flour (maida)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 egg
• Salt to taste
• 1¼ teaspoon red chilli powder
• Juice of 1 lemon

Method

1. Chop curry leaves and put them into a bowl. Add 2 tablespoons refined flour, ginger paste, garlic paste, egg and mix well till smooth.  Add salt and 1 teaspoon red chilli powder and mix again. Add the juice of 1 lemon and mix well.
2. Slit the prawns from centre and put them into the masala paste and mix well. Set aside to marinate for ½ hour.
3. Heat sufficient oil in a kadai.  
4. Spread grated coconut in a plate, add 1 tablespoon refined flour, salt and ¼ teaspoon red chilli powder and mix well.
5. Roll each prawn in this mixture and slide into hot oil. Deep fry till golden and crisp. Drain on absorbent paper.
6. Arrange them on a serving plate and serve hot.

Nutrition Info