1 ½TablespoonsKashmiri Red Chilli Powderor paprika
2-3TablespoonsCoconut Oilfor frying
Add all the ingredients for the prawn marinade to a bowl and mix well to combine. Cover and marinate for up to 20 minutes. Prawns don't need longer than that.
Combine semolina, rice flour, salt and mix well. Transfer onto a flat plate and set aside.
Once the prawns are marinated, drain any excess water in the bowl and discard it.
Take the prawns one by one and roll them in the rava mix, dredging them on both sides. Allow to rest for 5 minutes to allow the coating to stick to the prawns.
Heat coconut oil in a frying pan over medium heat. Once hot, add the coated prawns one by one, making sure to leave some space between each prawn. Shallow fry on each side for 2 - 3 minutes or until golden brown.
Remove once cooked and transfer to a tissue lined plate to absorb the excess oil. Serve hot along with some dal rice or just some pudina chutney!
If you aren't fond of coconut oil, feel free to use any other vegetable oil or ghee.
When frying, ensure the pan is really hot. The initial few seconds determine how crispy the fry turns out to be. If the pan isn't hot enough, the rava will cook and become soggy instead of frying.
The marinade shouldn’t be very thin. It's important to make sure each prawn is coated well in the marinade. So go ahead, get your hands dirty and gently massage the marinade onto the prawns
Prawns don't take long to marinate or cook. These prawns should be marinated for not more than20 minutes for full flavour absorption! Marinating for longer is not recommended for seafood because the vinegar can actually start cooking the meat.