Prawn'65 Recipe

Clean and dry shrimp

Rinse shrimp under cold water, pat completely dry with paper towels. Remove any remaining shell or vein. Dry shrimp will help the batter stick and produce a crisp finish.

In a large bowl combine yogurt, ginger-garlic paste, red chili powder, Kashmiri chili (if using), turmeric, garam masala, coriander powder, cumin powder, lemon juice, salt and black pepper. Whisk until smooth.

Add the dried shrimp to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (no more than 45 minutes) so the shrimp absorb flavor but do not become mushy.

After marinating, create the dry batter mix by combining cornstarch, all-purpose flour, rice flour (if using), and baking soda in a shallow bowl. Mix to remove lumps.

Lightly beat the egg in a small bowl. Add the beaten egg to the marinated shrimp and mix gently to coat each piece.

Toss the egg-coated shrimp in the dry batter mix so each shrimp has an even, thin coating. If the batter seems too thick, add up to 2 tablespoons cold water to loosen slightly — the coating should cling but not be paste-thick.

Pour oil into a heavy-bottomed skillet or deep pan to a depth of about 1.5–2 inches (or use a deep fryer). Heat the oil over medium-high until it reaches 350°F (175°C) or until a small piece of batter sizzles and rises to the surface.

Working in small batches (do not overcrowd), carefully add shrimp to the hot oil. Fry for 2–3 minutes, turning once, until golden-brown and cooked through. Large shrimp will be opaque and firm; total internal cooking is quick so avoid overcooking.

Use a slotted spoon to transfer fried shrimp to a wire rack or paper towel-lined plate to drain. Repeat with remaining shrimp and keep fried shrimp warm in a low oven (about 200°F / 95°C) if desired.

Discard all but 1–2 tablespoons of oil from the frying pan, leaving the fond. Reheat the pan over medium heat and add the reserved oil if necessary so there are about 2 tablespoons total.

Add garlic slices and green chilies to the pan. Sauté briefly for 30–45 seconds until aromatic and garlic edges just begin to color.

Add curry leaves and fry for another 15–20 seconds until crisp (be careful; they may splatter).

Immediately add the fried shrimp back into the pan and toss quickly to coat with the garlic, chilies and curry leaves. Squeeze lemon juice over shrimp and toss once more.

Transfer Prawn 65 to a serving platter. Sprinkle chopped cilantro if using and serve with lemon wedges and a cooling dip (yogurt raita or mayonnaise-chili dip).