Prawn Rava Fry (Goan Prawn Fry)
This prawn rava fry uses basic spices, fresh prawns, and a quick rava coating to make a crispy Goan-style appetizer that tastes amazing. So simple, so crunchy, and ready in 30 minutes. Here's how to make it with step by step photos and a video tutorial.
Servings: 4 people
Calories: 196kcal
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 tablespoon oil to shallow fry
Instructions
Preparations
- Clean the prawns. De-shell and de-vein it. Rinse it with water. Pat it dry with a clean kitchen towel.250 gram prawns or shrimp
- 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.1 teaspoon ginger-garlic paste, salt to taste, ¼ teaspoon turmeric powder, 3 teaspoon red chili powder, 2 teaspoon lemon juice
- In a plate, combine rava (semolina) and rice flour.½ cup fine rava or suji (semolina), ¼ cup rice flour (optional)
- Take out the marinated prawns one by one and coat them 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.2 tablespoon oil
- 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 flavour, marinate the prawns for 15 minutes. No need to marinate longer.
- Adjust the spice level as you like.
- Rice flour makes the prawns extra crispy. If you don't have it, just skip. I have made this without rice flour, and it still tastes great.
- To make rice flour at home, wash rice, drain well, dry under a fan, roast, cool, grind, and sieve. Store in an airtight container.
- Heat the oil to medium-hot. If it's too hot, the prawns will burn. If it's not hot enough, they will turn soggy.
- Fry in small batches.
- Don't overcrowd the pan. Leaving a little space helps them fry crisp and brown evenly.
- Prawns cook fast, so watch them closely. Don't overcook them, or they will turn rubbery.
- Cooking time depends on size of the prawns.
Nutrition
Calories: 196kcal | Carbohydrates: 16g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 101mg | Sodium: 681mg | Potassium: 239mg | Fiber: 1g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg