Prawns Dry Fry Recipe

Clean and dry prawns

Rinse prawns under cold water, pat thoroughly dry with paper towels to remove surface moisture (this helps them crisp). If shells are on, you can leave tails for presentation or remove them as desired.

Place prawns in a large bowl. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp turmeric powder, 1 tbs ginger-garlic paste and 1 tbs lemon juice. Toss to coat evenly and let marinate for 10–15 minutes (no longer than 30 minutes to avoid texture changes).

In a shallow bowl combine 2 tbs cornstarch, 1 tbs all-purpose flour, 1 tsp red chili powder and 1 tsp garam masala. Mix thoroughly to create a fine, even coating mix.

Lightly toss the marinated prawns in the dry coating mix, just enough to coat the exterior. Shake off excess so the coating is a thin layer — this keeps the final dish dry-fry rather than a heavy batter.

Heat a wide heavy-bottomed skillet or wok over medium-high heat until hot. Add 2 tbs vegetable oil and 1 tsp mustard oil (if using) and swirl to coat.

Add prawns in a single layer, working in batches if necessary so they don’t crowd. Fry 1–1.5 minutes per side until just cooked through and lightly golden. They will turn opaque and curl slightly. Remove prawns to a plate and set aside. Total time frying prawns should be 3–4 minutes per batch.

Lower heat to medium. Add remaining 1 tbs oil to the same pan. Add sliced onions and sauté 2–3 minutes until they begin to soften and edges turn translucent.

Add slit green chilies, curry leaves, sliced garlic and julienned ginger. Sauté 1–2 minutes until garlic is fragrant and beginning to color but not burnt.

Return the fried prawns to the pan. Toss everything together quickly over medium heat so prawns absorb the aromatics. Stir constantly for 1–2 minutes.

Add 1 tsp soy sauce and 1 tsp fish sauce (if using) to the pan; toss to coat. Squeeze 1 tbs fresh lemon or lime juice over the prawns and mix. Taste and adjust salt if needed (be cautious because soy/fish sauce add salt).

Continue to stir-fry for another 30–60 seconds until liquid has mostly evaporated and prawns are glossy but not saucy — the goal is a dry-fry with concentrated flavor.

Turn off heat. Sprinkle chopped cilantro, sliced green onion and 1 tsp toasted sesame seeds (if using) over the prawns. Give a final toss and transfer to a serving platter.

Serve hot as an appetizer or with steamed rice, flatbread, or noodles. Leftovers store in an airtight container in the refrigerator for up to 2 days; reheat briefly in a hot skillet to crisp.