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:

1. Marinate the prawns with all the ingredients from salt to egg for 30 minutes.
2. Sprinkle rice flour and besan on top, and mix well to form a batter.
3. Roll each prawn in the batter and drop in hot oil.
4. Fry the prawns in two batches. Drain well.
5. Heat oil for seasoning.
6. Add mustard.
7. When it splutters, add garlic, onion and chillies.
8. Fry till fragrant.
9. Add tomato, fry for 30 seconds.
10. Add the prawns and toss.
11. Serve hot sprinkled with garam masala and lime juice.