Ingredients:
• Prawns – 250 g, cleaned
• Chilli powder – 2 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Ginger Garlic paste – 1 tbsp
• A few finely chopped Curry leaves
• Egg – 1, lightly beaten
• Rice flour – 2 tbsp
• Besan (chick peas flour) – 2 tbsp
• Oil to deep fry
• Salt to taste
• For seasoning:
• Oil – 3 tbsp
• Mustard Seeds – 1 tsp
• Garlic – 4 flakes, sliced
• Onion – 1/2 cup, finely sliced
• Green chillies – 2, slit
• Tomato – 1, deseeded and cut into strips
• Garam Masala – 1/2 tsp
• Lime juice – 1 tbsp
Method:
- Marinate the prawns with all the ingredients from salt to egg for 30 minutes.
- Sprinkle rice flour and besan on top, and mix well to form a batter.
- Roll each prawn in the batter and drop in hot oil.
- Fry the prawns in two batches. Drain well.
- Heat oil for seasoning.
- Add mustard.
- When it splutters, add garlic, onion and chillies.
- Fry till fragrant.
- Add tomato, fry for 30 seconds.
- Add the prawns and toss.
- Serve hot sprinkled with garam masala and lime juice.