Photograph of the finished Prawn koliwada

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Prawn koliwada

35 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 3.1 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 11.3 oz
  • Photograph of Rice flour Rice flour 4.9 oz
  • Photograph of Red chilli powder Red chilli powder 1.7 oz
  • Photograph of Fennel seeds Fennel seeds 0.7 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Lime Lime 4
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Onion Onion 1.6

Method

  1. 1 Peel the shrimp, leaving the tails intact, then marinate them with crushed ginger, yogurt, and chili powder for 30 minutes.
  2. 2 Mix chickpea flour with rice flour and fennel seeds to form a thick, creamy paste.
  3. 3 Mixing rice flour with chickpea flour helps the crust stay crispy longer, preventing it from becoming soft after just a few minutes.
  4. 4 Dip each shrimp into the batter until its body is completely coated.
  5. 5 Deep-fry at 180 degrees for 3 minutes until the crust is reddish-orange and crispy.
  6. 6 Squeeze in some lemon juice and sprinkle with thinly sliced onions while the shrimp are still hot.

With an appliance

  • Air fryer 35 min

    Replace step 5: spray oil evenly, then steam in a hot air pot at 200 degrees for 10 minutes, flip at minute 6.

Start cooking