Prawn rava fry made in Goan style with prawns marinated with basic spices, coated with rava and shallow fried. You can make this crispy prawn fry quickly within 30 minutes. Serve it as a side dish or starter.
Prep Time15 minutesmins
Cook Time10 minutesmins
Course: Side Dish, snacks/starters
Cuisine: Goan, Indian
Servings: 4people
Calories: 230kcal
Author: Preeti
Equipment
Heavy bottom pan or Tawa
A small mixing bowl
Ingredients
To marinate the prawns
250gramPrawnsde-shelled and de-veined
1teaspoonginger-garlic paste
Salt to taste
¼teaspoonturmeric powder
1teaspoonred chili powderadd as per your taste
2teaspoonlemon juice
Other ingredients
½cupravasemolina
¼cuprice flour
2-3tablespoonoilto shallow fry
Instructions
Preparations
Clean the prawns. De-shell and de-vein it. Rinse it with water. Drain off excess water.
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. Set it 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 prawns over it. Do not overcrowd the pan. Fry the prawns in small batches.
Drizzle some oil on top. Cook it for 2-3 minutes.
Flip it and fry on the other side until crisp.
Prawn rava fry is ready. You can serve it as a side dish with rice and dal or any curry.
Video
Notes
For best flavors, marinate the prawns in the masala for 15 minutes.
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 it is too hot then the prawns will burn and remain uncooked.
Fry the prawns in small batches. Do not overcrowd the prawns. 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 depends on the size of the prawns. Medium size prawns will cook faster compared to large size prawns.