Crispy Prawn Rava Fry

Ingredients

• Prawns - 250 g
• Ginger-garlic paste - 4 tbsp
• Turmeric powder - 2 tsp
• Rava or semolina - 50 g
• Red chili powder - 2 tsp
• Coriander powder - 2 tsp
• Egg - 1 whole
• Rice flour - 1 tbsp
• Bread crumbs - 50 g
• Refined oil - 2 tsp
• Refined oil - 200 g
• Salt to taste

Instructions

1. 1Make the spice paste by combining ginger-garlic paste, turmeric powder, red chili powder, coriander powder, salt, and two teaspoons of refined oil in a bowl; stir until evenly mixed.
2. 2Devein and partially butterfly the prawns, then toss them with the spice paste so each prawn is well coated; refrigerate and marinate for 20 minutes.
3. 3Beat the egg in a small bowl, then whisk in the rice flour and a pinch of salt until smooth to make the egg coating.
4. 4On a separate plate mix the bread crumbs, rava, red chili powder, and a little salt to form the dry coating.
5. 5Working one at a time, dip each marinated prawn into the egg mixture, letting excess drip off, then press it into the breadcrumb-rava mix so it is fully coated; arrange the coated prawns on a tray and chill in the fridge for 10 minutes.
6. 6Pour 200 grams of oil into a wide pan for deep frying and heat until hot enough for frying, then add the prawns in batches and fry until light brown in color, turning once so they brown evenly; transfer to paper towels to drain.
7. 7Serve the prawns hot as an appetizer.
8. 8Optional: serve with lemon wedges or mint chutney for a bright contrast.