Ingredients

• Prawns - 250 g, cleaned
• Chilli powder - 2 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Ginger garlic paste - 1 tbsp
• A few finely chopped curry leaves
• Egg - 1, lightly beaten
• Rice flour - 2 tbsp
• Besan (chick peas flour) - 2 tbsp
• Oil to deep fry
• Salt to taste
• For seasoning:
• Oil - 3 tbsp
• Mustard seeds - 1 tsp
• Garlic - 4 flakes, sliced
• Onion - 1/2 cup, finely sliced
• Green chillies - 2, slit
• Tomato - 1, deseeded and cut into strips
• Garam masala - 1/2 tsp
• Lime juice - 1 tbsp

How to Make Karivepak Royyalu Vepudu

• Marinate the prawns with all the ingredients from salt to egg for 30 minutes.
• Sprinkle rice flour and besan on top, and mix well to form a batter.
• Roll each prawn in the batter and drop in hot oil.
• Fry the prawns in two batches. Drain well.
• Heat oil for seasoning.
• Add mustard.
• When it splutters, add garlic, onion and chillies.
• Fry till fragrant.
• Add tomato, fry for 30 seconds.
• Add the prawns and toss.
• Serve hot sprinkled with garam masala and lime juice.