Crispy Prawn Koliwada
Golden-fried marinated prawns with a crispy coconut and spice crust—a Maharashtrian street-food favorite that's ready in under 25 minutes. Serve with lemon wedges and fresh cilantro.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- ½ kg (about 20 prawns) large prawns, peeled and deveined
- 1 cup coconut, freshly grated (or unsweetened desiccated coconut)
- 2 whole green chili, finely minced
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- 3 tablespoons vegetable oil for frying
Instructions
- 1
Pat the prawns dry with paper towels by pressing each one gently until the surface feels completely dry; this helps them crisp up when fried.
- 2
In a bowl, combine the grated coconut, minced green chili, ginger-garlic paste, lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper; stir until evenly mixed.
- 3
Add the dried prawns to the coconut mixture and toss with a spoon until every prawn is coated on all sides with the coconut crust.
- 4
Let the prawns marinate at room temperature for 5 minutes while you heat the oil.
- 5
Place a 12-inch skillet over medium-high heat and pour in 3 tablespoons of vegetable oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Carefully add the coated prawns to the hot oil in a single layer; you should hear an immediate vigorous sizzle.
- 7
Let the prawns cook undisturbed for 2 minutes until the coconut coating turns deep golden brown on the bottom side.
- 8
Using tongs or a slotted spoon, flip each prawn one at a time; cook the second side for another 2 minutes until equally golden and the prawn flesh is fully opaque.
- 9
Transfer the cooked prawns to a plate lined with paper towels to drain excess oil for 30 seconds.
- 10
Arrange the prawns on a serving plate; sprinkle with a pinch of salt and fresh chopped cilantro if desired, and serve immediately with lemon wedges.
Tools you’ll need
- 12-inch skillet or large frying pan
- cutting board
- knife
- small bowl for marinade
- spoon for mixing
- paper towels
- tongs or slotted spoon
- serving plate
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