| Prep Time | 40 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- For Marinating
- 500 gms prawns
- 2 tbsp Ginger Garlic Paste
- 3 Green Chilies
- 1 tsp Lemon Juice
- Salt and pepper to taste
- For coating
- ½ cup rice flour
- 1 tbsp Corn flour
- 2 Eggs
- 1 cup Bread Crumbs
- For frying
- Cooking oil
Ingredients
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Instructions
- Wash and drain the prawns. Pat them dry and transfer them in a bowl. Now add the marination ingredients and coat the prawns well. Refrigerate the marinated prawns for about 30 minutes.
- Whisk egg in one bowl and mix corn flour and rice flour in it. Lay the breadcrumb in another bowl. Now, dip the marinated prawns in the egg-flour batter and then roll them into the breadcrumb. Repeat this process to ensure a thick coating.
- In a deep pan, heat oil and switch the flame to medium. Once the oil is hot enough, deep fry the coated prawns until cooked and set aside on a tissue paper.
- Garnish with lemon wedges and serve hot as a starter with chutney.
Recipe Notes
Recipe Tip You can also add rawa (semolina) to the breadcrumbs for an added crispy texture. Share your version of this recipe What is your favourite Prawns recipe? Do share your style or variation with us! Frequently Asked Questions How to keep the batter from falling off? After washing, pat dry the prawns using a paper towel. This will prevent the batter from falling off. How long does the egg-corn-rice batter lasts in the refrigerator? The egg-corn-rice batter lasts for about 2 days in the refrigerator, when placed in an air-tight container.