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250 g - prawns, cleaned
1 tbsp -
2 tbsp - flour
dash of black pepper
powdered bread crumbs to coat
oil for deep frying
salt to taste
How to Make Fried Prawns
Marinate the prawns in 1 tsp salt and a tbsp of lemon and leave for about 15 minutes and then wash.
Wipe prawns dry and put them into the bag.
Shake to coat prawns well with flour.
Remove from bag and dust off the excess flour.
Dip prawns in egg mixture and then coat with crumbs.
Heat the oil and drop prawns in one at a time. You can also drop any number of prawns as long as it doesn't touch each other.
Turn over the prawns and lower heat and let it fry to a golden brown.
Transfer on to an absorbent paper.
Increase the heat a few seconds before adding the new lot.
Serve with tartare sauce or chilli sauce.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.