Prawn 65 Recipe

Clean and brine

Rinse the jumbo prawns under cold water. Pat dry with paper towels. Make small shallow slits on the outer curve of each prawn so marinade penetrates. Toss prawns with 1 tablespoon lemon juice and 1 teaspoon salt; set aside for 5 minutes, then blot dry again.

Prepare marinade

In a bowl combine 3 tablespoons thick yogurt, 3 tablespoons cornflour, 2 tablespoons all-purpose flour, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon Kashmiri chili powder (if using), 1 teaspoon freshly ground black pepper, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, 1 beaten egg and 1/2 teaspoon salt. Whisk until smooth and lump-free; the mixture should be thick enough to coat but slightly runny.

Marinate prawns

Add the prepared prawns to the marinade and mix gently to coat each prawn evenly. Cover and refrigerate for at least 30 minutes and up to 2 hours. Do not over-marinate (yogurt acidity can firm up the prawn texture if left too long).

Prepare coating station

In a shallow bowl or plate combine 3 tablespoons cornflour (for coating), 1 tablespoon rice flour (optional) and 3/4 cup fine breadcrumbs or panko. Spread on a wide plate for easy dredging.

Coat prawns

Remove prawns from the marinade one by one, letting excess marinade drip off. Dredge each prawn in the flour-breadcrumb mixture, pressing gently so the crumbs adhere and form an even coating. Place coated prawns on a tray and let rest 5–10 minutes to help coating set.

Heat oil

Pour about 500–600 ml oil into a deep heavy-bottomed pan or wok (enough for 2–3 cm depth for shallow-frying or deeper for full immersion). Heat oil over medium-high heat until hot (about 180°C / 355°F). To test, drop a small pinch of breadcrumb into oil — it should sizzle and rise immediately.

Fry in batches

Carefully slide 4–6 prawns into the hot oil without overcrowding. Fry 2–3 minutes per side or until golden brown and crisp. Larger prawns may need a total of 4–5 minutes. Flip once to ensure even color. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining prawns, maintaining oil temperature between batches (adjust heat as needed).

Optional curry leaves & green chilies

If using, briefly fry the curry leaves and slit green chilies in the hot oil for 10–15 seconds until crisp; remove and drain alongside the prawns. These can be tossed with the fried prawns for aroma.

Transfer prawns to a serving platter. Sprinkle a pinch of salt to taste (if needed), scatter the crisped curry leaves and green chilies over the prawns, garnish with chopped cilantro and lemon wedges. Serve immediately while hot and crunchy with lemon wedges and a cooling dip such as mayonnaise or yogurt mint chutney.