Prawn Koliwada Recipe

Prepare prawns

Rinse the prawns under cold water, pat dry thoroughly with paper towels. If using medium prawns, make a shallow slit along the back and devein if not already done. Keep aside in a bowl.

Make marinade

To the prawns add ginger-garlic paste, red chilli powder, turmeric, garam masala, coriander powder, black pepper, lime juice and 1/2 tsp salt. Mix well to coat evenly. Marinate for 15–20 minutes (can refrigerate up to 1 hour).

Prepare dry mix

In a separate wide bowl combine cornstarch, all-purpose flour, rice flour and the remaining 1/2 tsp salt. Whisk to remove lumps.

Make batter

If using the egg, beat it lightly and add to the marinated prawns. Add the cold water gradually to the dry mix and whisk until you get a thick but slightly loose batter (consistency of heavy cream or pancake batter). Fold the marinated prawns into the batter so each prawn is well coated. Let rest 5 minutes for flours to hydrate.

Heat oil

Pour oil into a deep frying pan or kadai to a depth of about 2–3 inches (5–7 cm). Heat oil over medium-high heat until it reaches 180°C (350°F) or a small piece of batter sizzles and rises immediately. Maintain steady heat; if you have a thermometer keep it between 170–180°C for optimal crispness.

Fry prawns (first fry)

Work in batches so you don't crowd the pan. Using tongs or a slotted spoon, carefully drop battered prawns into the hot oil. Fry for 1–1.5 minutes until the batter sets and becomes pale golden. Remove to a wire rack or paper towel-lined tray. Do not overbrown in the first fry.

Fry prawns (second fry for crispiness)

After frying all batches once, raise the oil temperature slightly (to around 180–190°C / 355–375°F) and return prawns in batches. Fry for an additional 1–2 minutes until deep golden-brown and crisp. Remove and drain on a wire rack or paper towels.

Tempering (flavoring)

Discard excess oil from a small frying pan leaving about 1–2 tbs. Over medium heat add the thinly sliced garlic and fry until light golden and fragrant (watch closely so it doesn't burn). Add slit green chillies and curry leaves; fry for 20–30 seconds until curry leaves become crisp and chillies blister. Turn off heat. Immediately toss the fried prawns in the pan (or pour the tempering over the prawns) so they pick up the garlic, chilli and curry leaf aroma. Sprinkle chopped coriander and sesame seeds, toss gently to combine.

Transfer prawns to a serving platter, garnish with extra curry leaves and coriander if desired. Serve hot with lemon wedges on the side and a simple green chutney or ketchup. Best enjoyed immediately for maximum crispness.