How to make Prawn Vade -

Crispy and delicious vada.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Gram Flour

Cuisine : Tamil Nadu

Course : Snacks and Starters

Prawn Vade

Prawn Vade Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Vade Recipe

  • Prawns 500 grams

  • Gram Flour 3/4 cup

  • Onion 1 medium

  • Fresh coriander leaves 1/4 cup

  • Coconut scraped 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Gram flour (besan) 3/4 cup

  • Oil to deep fry

  • Rice flour 1/2 cup


Step 1

Clean, de-vein and thoroughly wash prawns. Pat dry and then mince. Peel, wash and mince onion. Clean, wash and finely chop coriander leaves.

Step 2

Mix together prawns, onion, coconut, turmeric powder, red chilli powder, garam masala powder, coriander leaves and salt. Add besan to bind.

Step 3

Divide into lemon sized balls, roll them and flatten slightly. Heat sufficient oil in a deep frying pan. Roll the prawn vades in rice flour and deep fry till golden brown.

Step 4

Drain onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.