Salt and Pepper Prawns, Shallow Fried Prawns Recipe


An easy Salt and Pepper Prawns recipe for you. Requires just a few ingredients and the result is a mind blowing dish.

Salt and Pepper Prawns is one of the most easiest Prawns fry recipes in the world. The one that I have put here takes minimum amount to prepare and the taste is just incredible. I can assure you that this will be the only recipe that you'll use while making prawns in the future.
This one does not have any gravy, so is ideal as a snack or a starter.

Recipe Details

  • Serves: 2 people
  • Preparation Time: 20 minutes
  • Cooking Time: 7 minutes

Recipe Ingredients

  • 200 grams - Large Prawns (Cleaned & Deveined)
  • 2 tbsp - Salt
  • 2 tbsp - Red Chilli Powder
  • 2 tbsp - Red Chilli Powder Paste
  • 1 small cup - Rice Flour
  • 1 small cup - Rawa (Semolina)
  • 4 tbsp - Lemon Juice
  • 5 tbsp - Vegetable Oil

Instructions

1: Devein the prawns and wash them under running water.

2: Next, move them to a mixing bowl and add lemon juice, salt and pepper on the prawns. Mix well and let this sit for around 20 minutes in the fridge. 20 mins is the minimum time that I would recommend, but the taste would be better if you keep it for an hour or two.

3: The next step would be to coat the pieces with Rice flour. So pour some rice flour in the mixing bowl and ensure that each piece is coated well.

4: In a frying pan / thick tawa, heat around 5-6 tbsp Oil. Once the oil is hot enough, reduce the flame to medium.

5: In a plate mix rava(Semolina), 1tbsp salt and chilli powder. This will be used to coat the prawns before frying them in the pan. Coat each side with this mixture and then place the prawns in the frying pan for frying.

6: Shallow fry each side for 3-4 minutes. Do not over-fry as that will cause the prawns to be dry and rubbery.

7: After 7-8 minutes, your Salt and Pepper Prawns should be ready to be served. Serve with rice or just like that as a starter.


Nutritional Information
Calories: 554 | Fats: 34 g | Sodium: 1754 mg | Protein: 24 g

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