Masala Fried Prawn Starter
Here is a Fried Prawn Starter recipe from the houseboats and backwater resorts of Kerala. It's fast, simple and fun to make! It's delightful to be served as starters at parties or on your friendly game night.

They can of course, also be served as a side with your meal. The prawns are peeled and deveined but the tail and sometimes head is left intact for presentation purpose. Don't forget the lime/lemon wedge. A squeeze, while serving helps to make the flavors pop in your mouth!

Ingredients :
 15 grey prawns OR  you can use 5 Tiger Prawns instead
• 3 tsp ginger - garlic paste ( that's equal measures of fresh ginger and garlic, that are ground together to a paste, adding little or no water )
•  1 tsp cumin powder
• 1 tsp turmeric powder
• 2 tsp Kashmiri chilli powder ( more natural color-less heat)
• 1 tsp coriander powder
• 1/4 tsp pepper
• 2-3 tsp lime juice
• 1 stalk curry leaves, chopped
• salt to taste ( about 1 tsp)
• 1/4 cup coconut oil

Method :
• Clean and de-vein the prawns, keeping the tail and head intact. This is for presentation purposes.
• Marinate the prawns by rubbing all ingredients, except the oil over the prawns, gently. Careful not to prick your fingers. Allow marinating, for 1 hour .
• Heat the oil in a frying pan
• Add the prawns to the pan, without overcrowding. Once they are all placed in the pan, you want to shake the pan gently so that the spices don’t stick to your pan.
• Fry the prawns, in batches on moderate heat. Fry 2-3 minutes, covered. Flip over and fry the other side in a similar manner. You are looking for a golden brown color on both sides.
• Serve these delicious Prawn Starters with some fresh herb and sliced onion-ring garnish. Also, do not forget the wedge of lemon.

Shared publiclyView activity