Prawn Rava Fry - Goan Style
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.
Servings: 4 people
Calories: 230kcal
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
Calories: 230kcal