Prawn pakora recipe – Prawn fritters popularly known as prawn pakora are relished as a starter or as a tea time snack. Apart from the onion pakora, masala vada, crispy chicken pakora, these fritters too are quite popular in the restaurants.
The recipe iam sharing today has roughly been adapated from my onion pakoda recipe and crunchy chicken pakoda recipes. These prawn fritters taste crunchy and are very flavorful.
The ingredients that go towards making these spicy prawn fritters would be present in most Indian kitchens. I like to use onions to make these prawn pakora as they lend a nice fried onion flavor to the prawns.
I have used curry leaves, you can replace them with mint leaves. Both give different flavors to the fritters. Very less garam masala is used, we don’t use much of it for sea foods else the original flavor of the sea food would be lost.
This prawn pakora recipe can be used to make grilled or baked prawns too. Sprinkling one tablespoon of oil over the battered prawns will prevent them from looking dry.
However baking would be the best option when you have a large quantity of prawns to prepare. I always end up making prawns in small quantity at home, since it is only the hubby who eats them (yes, I don’t eat sea food)
Related recipe : prawn curry
How to make spicy prawn pakora with step by step pictures
1. Remove the veins and tails of the prawns. Wash them and drain.
2. Marinate prawns with red chili powder, lemon juice, salt and turmeric. Keep this aside for at least 15 minutes.
3. Heat oil in a deep pan or kadai.
4. Add ginger garlic paste, chilies, curry leaves, sliced onions, flours, garam masala and a bit of salt. Mix gently to coat the prawns well with all the ingredients. I forgot to add garam masala at this step so I added later.i did not add water, the moisture from the prawns and lemon juice was sufficient to bind the prawns well. but if your mixture looks dry, just sprinkle a tsp of water and mix.
5. When the oil is hot, turn the flame to medium high, take each prawn along with some onions and curry leaves batter and drop it in the oil. Do not add too many at one time. I just did 3 each time.
6. Prawns tend to get burnt faster, so take care. Flip them to the other side and fry till golden. Fry all the prawns in batches
7. This is an optional step. When you finish frying all the prawn fritters, add them back to hot oil and repeat frying them for a minute, this gives a good crunchy texture to the pakora. Drain them on a kitchen tissue
spicy prawns pakora recipe below
- 2 tbsps. Besan / senaga pindi / chick pea flour
- 2 tbsp. corn flour or chick pea flour or rice flour
- 1 small onion sliced thinly
- 1 large sprig of fresh curry leaves torn or mint leaves / pudina
- 1 large chilli chopped
- 1 tsp. ginger garlic paste or crushed ginger garlic
- ¼ tsp. garam masala powder
- Salt as needed for the batter
- Oil for deep frying
- 10 prawns
- ¼ tsp. Red chili powder
- ⅛ tsp. turmeric powder
- Salt as needed
- 1 tbsp. fresh lemon juice or vinegar
- Devein prawns and remove the tails. Wash and drain them
- Marinate prawns with ingredients mentioned under marination and set aside for atleast 15 minutes
- Heat oil in a kadai for deep frying
- Add the rest of the ingredients oil to the already marinated prawns. Mix gently to coat the prawns well with dry flours. if needed sprinkle 1 tsp. water and mix. The mix must be just moist enough.
- Once the oil is hot, put the flame to medium high, hold each prawn along with some onions, curry leaves batter and drop in the oil
- Take care not to burn them, flip them to the other side and fry till golden. Drain them on a absorbent tissue. Make batches and fry all the prawns until you finish.
- Once you finish frying all the pakora, repeat frying them for a minute, this gives a good crunchy texture to the fritters.
- Best served while hot, they begin to lose the crunch after a while.