Enjoy the delicious flavors of the Goan coast with this quick and easy Prawns Rawa Fry recipe. It is made with prawn marinated in basic spices, coated with rava (semolina), and pan-fried until golden and crisp. Enjoy the perfect combination of crispy exterior and tender prawn meat with this easy-to-follow recipe and a quick video tutorial.
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If you are a seafood lover, try this crispy prawn rava fry. The prawns are super crispy on the outside and juicy inside. The perfect balance of spicy and tangy flavors in the masala complements the prawn well. It's quick, easy to prepare, and ready in under 30 minutes. You can serve it as a snack or a side dish.
The benefit of staying in Goa or any coastal region is that you get fresh seafood here. Goan thali (non-vegetarian) is incomplete without seafood. So, whether it is weekdays or weekends, we always find ourselves enjoying Goan dishes like mackerel fish fry, chicken cafreal, Goan chicken vindaloo, chicken xacuti, or Goan fish curry, as a side dish with rice and dal or any curry.
About This Goan Prawn Rava Fry
Making this crispy rava fried prawn at home is so easy. First, we'll make a simple marinade for the prawn with ginger-garlic paste, salt, turmeric, chili powder, and a squeeze of lemon. Let the prawns absorb all these flavors for about 15 minutes.
For extra crispy coating - Roll each prawn in rava or semolina. Semolina provides a crisp exterior coating for the prawn. I like to add a little rice flour to the semolina mixture to make it extra crispy. However, the addition of rice flour is optional.
We're going to make these prawns super crispy but without all that extra oil. Instead of deep frying, we'll pan-fry prawns. Just a little bit of oil in the pan, and cook the prawns in batches until they're golden brown and crunchy on the outside. Here's how to make this recipe.
You may also like these other popular seafood recipes from this website:
- Prawn Biryani
- Prawn Sukka
- Andhra Fish Fry
- Mackerel Fish Curry
- Prawn Curry
- Manglorean Prawn Ghee Roast
Ingredients Notes
This prawn rava fry recipe is incredibly versatile. You can easily substitute prawns with fish to make fish rava fry. This prawn dish can be made with simple pantry ingredients, yet it delivers an incredible flavor. For the detailed list of ingredients & their measurements, please check out the recipe card below.
- Prawn -I have used fresh prawns. Nothing tastes better than that. But you can also use frozen prawns or shrimp for this recipe. Thaw them properly before using them.
- Ginger-garlic paste - It gives a very nice aroma and flavor. If you don't have the paste, use freshly minced garlic. Alternatively, you can use garlic powder.
- Spice powders - Salt, turmeric powder, and Kashmiri red chili powder. Kashmiri red chili powder gives a bright red color to the dish and is not spicy. However, you can substitute it with any red chili powder, adjusting the amount to taste.
- Lemon juice - Fresh lemon juice brighten up this recipe. You can also add tamarind paste. You can also add vinegar to substitute lemon juice.
- Rava (semolina) - I have used fine rava for this recipe. If you don't have fine rava or semolina, you can grind regular semolina for 1 or 2 pulses in short bursts to create a finer texture.
- Rice flour - I have added a little rice flour to give the prawn perfect crispiness. If you do not have it, skip it. I have also made it without rice flour and it tastes equally good. Or substitute it with corn flour in the same quantity.
- Oil - Traditionally, coconut oil is used for making Goan-style prawn rava fry. However, you can substitute it with any cooking oil.
How to make prawn rava fry with step-by-step photos
For prawn marinade
- Clean the prawns. De-shell and de-vein it. Rinse it with water. Pat them dry with a kitchen towel.
- In a mixing bowl, combine prawns, ginger-garlic paste, salt, turmeric powder, red chili powder and lemon juice. Marinate the prawns for 15 minutes. Set it aside.
- Next, combine rava (semolina) and rice flour on a plate.
- Take out the marinated prawns one by one and coat them well with the rava mixture. Set it aside on the plate. Discard the excess marinade.
Frying the prawns
- Heat 2 tablespoon of oil in a pan over medium heat.
- When the pan is hot, place the rava-coated prawns over it. Do not overcrowd the pan. Fry the prawns in small batches.
- Drizzle some oil on it. Cook for 2-3 minutes per side.
- Flip it and fry the prawn on the other side until crisp, golden, and cooked through.
- Prawn rava fry is ready. You can serve it as a side dish with rice and dal or any curry.
Tips to make crispy prawn rava fry
- For the best flavors, marinate the prawns in the masala for 15 minutes.
- The addition of rice flour creates an extra crispy exterior for the prawns.
- The oil should be medium-hot before you start to fry the prawns. But it should not be very hot or smoky. If the oil is too hot, this can burn the prawns before they cook through.
- Fry the prawns in small batches to ensure even browning and crispiness. Do not overcrowd the pan. Keep some gap between them. It helps the prawns to get crisp fried.
- Prawns cook quickly so keep an eye on it. Do not overcook the prawns. It will turn chewy or rubbery.
- Cooking time varies based on prawn size. Medium-sized prawns cook faster than larger ones.
What to serve with prawn rava fry?
So, you've got this crispy, delicious prawn rava fry ready to go. What do you serve it with? Well, here are a few suggestions:
- Serve these fried prawns as an appetizer with a side of tangy green chutney, crispy onion rings, and a squeeze of fresh lemon. The perfect way to kick off any meal.
- If you're looking for a satisfying meal, pair your crispy prawns with a bowl of fluffy steamed rice and dal or your favorite curry.
Vegetarian Options!
- For a vegetarian version, instead of using prawns, you can use potato fry or brinjal/eggplant fry. Apply the same masala to potato slices, raw banana slices, or brinjal slices, coat it in rava, and shallow fry it.
If you try this recipe, please leave a comment and rating below. We'd love to hear your feedback.
For any questions or concerns while making this recipe, please get in touch with me directly at nayakprety@gmail.com. I'll try my best to respond promptly.
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Recipe Card
Prawn Rava Fry - Goan Style
Equipment
- 1 Heavy bottom pan or Tawa
- 1 small mixing bowl
Ingredients
For Prawn Marinade
- 250 gram prawns or shrimp de-shelled and de-veined
- 1 teaspoon ginger-garlic paste
- salt to taste
- ¼ teaspoon turmeric powder
- 3 teaspoon red chili powder add as per your taste
- 2 teaspoon lemon juice
Other ingredients
- ½ cup fine rava or suji (semolina)
- ¼ cup rice flour (optional)
- 2-3 tablespoon oil to shallow fry
Instructions
Preparations
- Clean the prawns. De-shell and de-vein it. Rinse it with water. Pat it dry with kitchen towel.
- For prawn marinade: In a mixing bowl, combine prawns, ginger-garlic paste, salt, turmeric powder, red chili powder and lemon juice. Marinate the prawns for 15 minutes. Set this aside.
- In a plate combine rava (semolina) and rice flour.
- Take out the marinated prawns one by one and coat it well with the rava mixture. Discard excess marinade. Set this aside on the plate.
Frying the prawns
- Heat 2 tablespoon of oil in a pan over medium heat.
- When the pan is hot, place the rava coated prawns over it. Do not overcrowd the pan. Shallow fry the prawns in small batches.
- Drizzle some oil on top. Cook it for 2-3 minutes.
- Flip it and fry the prawn on the other side until crisp, golden, and cooked through.
- Prawn rava fry is ready. You can serve it as a side dish with rice and dal or as an appetizer with green chutney.
Video
Notes
- For the best flavor, marinate the prawns in the masala for 15 minutes. Do not marinate them longer.
- Adjust the spices as per your taste.
- The addition of rice flour helps to make the prawns super crispy. However, if not available skip it. I have made it without rice flour and it tastes equally good.
- You can make rice flour easily at home. Rinse rice well with water 2-3 times. Drain off the water completely. Dry the rice grains on a cotton cloth under the fan for 1-2 hours. Now roast it until crisp. Let it cool down to room temperature. Grind it in a mixer or grinder jar. Sieve the rice four and store it in an airtight container. Stays good for a month.
- The oil should be medium-hot before you start to fry the prawns. But it should not be very hot or smoky. If the oil is too hot, this can burn the prawns before they cook through.
- If the oil is not hot enough, the prawn will not become crispy and will turn out soggy.
- Fry the prawns in small batches to ensure even browning and crispiness. Do not overcrowd the pan. Keep some gap between them. It helps the prawns to get crisp fried.
- Prawns get cooked quickly so keep an eye on them. Do not overcook the prawns. It will turn chewy or rubbery.
- Cooking time varies based on prawn size. Medium-sized prawns cook faster than larger ones.
- Storage Suggestions: Transfer the marinated prawns to the freezer. It stays good for 15 days. Cooked prawns can be stored in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Zebalda
This is so delicious! Tried it out and it turned out really well:)
Preeti
Glad you liked it. Thanks for the feedback.