Prawn Roast
Prawn Roast is a Chettinad dish with extra crispy golden prawns that make for a lovely appetizer!
Ingredients
- 16 Large de-shelled prawns
- 1 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 0.5 tsp Coriander powder
- 1.5 tsp Salt
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 3 tbsp All purpose flour
- 2 tbsp Vegetable oil
Instructions
- Mix the turmeric powder, chili powder, coriander powder, ginger paste and garlic paste in a large bowl.
- Add the prawns and then add the salt to the bowl. Mix well with your hands to ensure the prawns are fully coated in the marinade and let it rest for 15 mins.
- Spread the flour on a plate and coat each prawn on either side with the flour. Be generous because the more flour on the prawn, the crispier the texture.
- Bring a large pan to high heat. Add oil and wait for it to heat up.
- When hot, bring the pan to medium heat. Add each prawn to the pan and shallow fry for ~3 mins on each side. The prawns should be golden brown with a dark crisp forming on them when you take them off the pan.Serve immediately!