Prawns Koliwada

• servings: 4 servings

Ingredients

500 gms Fresh Prawns (tail on, deveined)

1 tsp Kashmiri Chilli Powder

1 tsp Cumin Powder

1 Green Chilli (chopped)

1 tsp Ginger (chopped)

1 tsp Garlic (chopped)

4 Curry Leaves (finely chopped)

1 tsp Lemon Juice

3/4 tbsp Besan (chickpea flour)

1 tbsp Rice Flour (coarse)

Canola Oil (for frying)

Salt (to taste)

Directions

Pound together the ginger, garlic and chilli with a pinch of salt.

Marinate the prawns with salt, chilli powder, cumin, ginger-garlic-green chilli paste, lemon juice and curry leaves. Set aside for 20 minutes.

Heat oil in a fry pan and have it ready to go. Add the besan (chickpea flour) to the prawns mix through until each prawn is evenly coated. You want a light thin coat.

Sprinkle on the coarse rice flour to get a even crust over the prawns. Make sure your oil is hot (atleast 170-180°C) before you add the prawns. Deep fry (for best results) for about a minute (adjust based on the size of the prawn).

Serve hot with some crispy whole curry leaves and coriander mint chutney