Prawn Koliwada
Crispy, golden fried prawns coated in a spiced chickpea flour batter—a beloved coastal Indian street food with a crunchy exterior and juicy interior. Quick to prepare and utterly addictive, these are perfect as an appetizer or light main.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ cup chickpea flour (besan)
- ¼ cup rice flour
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- ½ teaspoon turmeric powder
- ¾ teaspoon red chili powder
- ½ teaspoon cumin seeds
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ teaspoon sea salt
- 1 tablespoon fresh lemon juice
- ½ cup water
- 1 pound large prawns, peeled and deveined
- 2 cup vegetable oil for frying
- ¼ teaspoon fine sea salt for finishing
- 3 tablespoon fresh cilantro, roughly chopped
- 2 wedge lemon wedges
- ½ cup green chutney or tamarind chutney
Instructions
- 1
Pat 1 pound of large prawns dry with paper towels, then place them on a cutting board. Crumble the kasuri methi (dried fenugreek leaves) between your palms to release the aroma and break any large pieces into smaller fragments.
- 2
In a medium bowl, combine 0.75 cup chickpea flour, 0.25 cup rice flour, the crumbled kasuri methi, 0.5 teaspoon turmeric powder, 0.75 teaspoon red chili powder, 0.5 teaspoon cumin seeds, 0.5 teaspoon salt, 1 tablespoon minced garlic, and 1 teaspoon minced fresh ginger. Mix thoroughly with a whisk to distribute the spices evenly.
- 3
Pour 0.5 cup water into the dry mixture and whisk until you have a smooth, lump-free batter with the consistency of thick pancake batter. Add 1 tablespoon fresh lemon juice and stir. Let the batter rest for 5 minutes—this allows the flour to fully hydrate and helps the coating stick better to the prawns.
- 4
Pour 2 cups of vegetable oil into a heavy-bottomed 10-inch deep skillet or wok and place it over medium-high heat. Let the oil heat for 3-4 minutes. Test the temperature by carefully dropping a tiny pinch of batter into the oil—it should sizzle immediately and float to the surface in 2-3 seconds. The oil should be around 350°F on an instant-read thermometer.
- 5
Working with 4-5 prawns at a time, dip each one into the batter, coating completely on both sides and ensuring an even, thick layer. Let excess batter drip off for 2 seconds, then gently lower each prawn into the hot oil using tongs. The prawns should bubble and sizzle vigorously.
- 6
Fry for 2-3 minutes, turning once halfway through with a slotted spoon, until the coating turns deep golden brown and crispy on both sides. The batter should feel firm when tapped gently—this means it's cooked through. Remove to a paper towel-lined plate using the slotted spoon.
- 7
Repeat with the remaining prawns in batches, allowing the oil to return to 350°F between batches. Do not crowd the pan—overcrowding cools the oil and makes the prawns greasy.
- 8
Transfer all the fried prawns to a clean plate and sprinkle immediately with 0.25 teaspoon fine sea salt while still hot. This ensures the salt adheres and flavors the coating.
- 9
Arrange the prawn koliwada on a serving plate and scatter 3 tablespoons of fresh chopped cilantro over the top. Serve immediately with 2 lemon wedges and 0.5 cup of green chutney or tamarind chutney on the side for dipping. The contrast between the crispy batter and creamy, tender prawn inside is best enjoyed right away.
Tools you’ll need
- cutting board
- paper towels
- medium mixing bowl
- whisk
- 10-inch deep skillet or wok
- instant-read thermometer
- tongs
- slotted spoon
- paper towel-lined plate
- serving plate
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