How to make Prawn Vermicelli -

Marinated prawns rolled in vermicelli and deep fried. A tasty, pretty dish with little preparation, prawns with vermicelli only takes a few minutes to cook. A great dish to impress your guests.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Vermicelli, crushed

Cuisine : Indian

Course : Snacks and Starters

Prawn Vermicelli

Prawn Vermicelli Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Vermicelli Recipe

  • Prawns 16 medium

  • Vermicelli, crushed as required

  • Garlic paste 1 tablespoon

  • Cumin powder ½ teaspoon

  • Kashmiri red chilli paste ground 2 teaspoons

  • Honey 1 tablespoon

  • Lemon juice 1 tablespoon

  • Egg ½

  • Oil to deep fry


Step 1

Shell and devein the prawns keeping the tails in tact. Make a slit on each prawn at one third distance from the head, bring the tail part and slide it into the slit.

Step 2

Take all the prawns in a bowl. Add salt, garlic paste, cumin powder, Kashmiri red chilli paste, honey, lemon juice and mix. Add half an egg and mix.

Step 3

Roll the marinated prawns in crushed vermicelli so that they are well coated. Keep in the refrigerator for about half an hour.

Step 4

Heat sufficient oil in a kadai on medium heat. Slide the prawns one by one into the hot oil and deep fry till golden brown. Drain and place on an absorbent paper.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.