Happy's Cook

Tuesday, November 15, 2016

Prawn 65 Recipe | Prawn Fry | Deep Fried Prawn Fry

Prawns are always my favorite among all the non-veg dishes. I try to explore a lot of prawn dishes when we visit restaurants. However, Jany doesn't show much interest in prawn when compared to mutton, chicken or fish. I am in the phase of introducing more and a variety of non-veg to Happy since she is not trying much. A few weeks back, I tried this Prawn 65 and Happy was near me when I was frying it. She was over-tempted with the color and look. She started to munch as soon as I fry it and told me it is very tasty.  This is a keeper recipe for me since she approved it and surely it is a toddler-friendly starter. Do check out my other Prawn recipes mentioned below too:
Also, check out my similar Resturant style Boneless Chicken 65
Prawn - 400 grams or 25 medium sized prawns 
Chilli Powder - 2 tsp 
Turmeric powder - 1/2 tsp 
Garam Masala Powder - 1 tsp 
Ginger Garlic Paste - 1.5 tsp 
Cornflour - 1 tbsp 
Egg white- from 1 egg 
Lemon Juice - 1 tbsp 
Salt - as required 
Curry leaves - few(to garnish) 
Oil - to deep fry
1. Clean and devein the prawns. Pat it dry. In a mixing bowl along with the prawn, add the Chilli powder and turmeric powder. Mix it together and then add the corn flour, ginger garlic paste and garam masala powder.
2. Seperate the egg white from the egg yolk and beat it well. Then add it to the prawns mixture. Along with this add the lemon juice. Add required salt and allow it to rest for 2 to 3 hours.
3. Heat oil in a kadai and deep fry the marinated prawn for a minute on each side. Remove it from the oil and drain it in tissue paper. Fry the curry leaves and sprinkle on top of the fried prawns.
Serve the yummy and crispy prawn fries as starter. Try to serve as soon as it is fried.
Points to remember:
  • I marinate the prawns and leave it overnight in the fridge for best results.
  • The prawns cook very fast(just couple of minutes is enough). If over cooked the prawns will be rubbery.
  • Adjust the cornflour as required based on the size of the prawns. The masala should coat all the prawns properly.
  • Fry it just before serving, to retain the crispiness and freshness.
Warm Regards,
Happy's Cook - Divya


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