Hirva Masala Prawns

Ingredients

• 16 medium prawns, cleaned, deveined with the tails intact
• Salt to taste
• Crushed black peppercorns to taste
• ¼ teaspoon turmeric powder
• ½ lemon
• 1 cup rice flour
• ¼ cup semolina
• Oil for shallow frying
• Onion rings to serve
• Lemon wedges to serve
• Fresh coriander sprigs for garnish
• Green paste
• 1 cup fresh coriander leaves
• ½ cup fresh mint leaves
• 2 green chillies
• 1 inch ginger, roughly chopped
• 3 garlic cloves    
• 1½ tablespoons roasted chana dal (daliya dal)
• ½ lemon
• Salt to taste

Method

1. Take prawns in a large wide bowl, add salt, crushed black peppercorns, turmeric powder and squeeze the juice of lemon and mix well. 
2. To make green paste, put coriander leaves in a blender jar. Add mint leaves, green chillies, ginger, garlic, roasted chana dal and squeeze the juice of lemon directly into it.
3. Add salt and 2 tablespoons water and blend to a fine paste. Add this paste to the prawns mixture and mix well. Set aside to marinate for 10 minutes.
4. Take rice flour in a large plate, add semolina and salt and mix well. Coat each prawn with this mixture.
5. Heat sufficient oil in a non-stick pan. Place the prawns in it and shallow fry till golden brown and crisp on both sides. Drain on absorbent paper. 
6. Arrange some onion rings and lemon wedges on a serving plate. Arrange the prawns by their side, garnish with coriander sprigs and serve hot.