How to make Rawa Fried Prawns -
This dish is like heaven to the seafood lovers. It is very simple to cook and tastes yummy. Serve it as an appetizer or a side dish.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tiger prawns (टाईगर प्रॉन्स ), Semolina (rawa)
Cuisine : Indian
Course : Salads
For more recipes related to Rawa Fried Prawns checkout Basil Prawns with Rice Noodles and Raw Mangoes. You can also find more Salads recipes like Noodle Salad Grilled Goat Cheese Salad Fruit & vegetable salad Bread and Mixed Vegetable Salad
Rawa Fried Prawns Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 51-60 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Rawa Fried Prawns Recipe
Tiger prawns shelled and deveined 16-20
Semolina (rawa) 3/4 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Lemon juice 1 tablespoon
Red chilli powder 1 1/4 teaspoons
Coriander powder 1/2 teaspoon
Cumin powder 1/2
Garam masala powder 1/4 teaspoon
Ginger-garlic paste 1 tablespoon
Rice flour 1/4 cup
Fresh coriander leaves chopped 1 tablespo to garnish
Oil to deep fry
Chaat masala to sprinkle
Method
Step 1
Take prawns in a bowl, add turmeric powder, salt, lemon juice, ¾ teaspoon red chilli powder, coriander powder, cumin powder, garam masala powder and ginger-garlic paste, mix well and set aside to marinate for 35-40 minutes.
Step 2
Mix together semolina, rice flour, salt, remaining red chilli powder and coriander leaves on a plate. Coat the prawns with this mixture and keep them on a plate.
Step 3
Heat sufficient oil in a kadai. Slide the prawns into hot oil and deep-fry till golden brown. Drain on absorbent paper.
Step 4
Keep the prawns on a serving plate and sprinkle chaat masala over them, Garnish with coriander leaves and serve hot with green chutney.
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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 www.sanjeevkapoor.com 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.
