🇮🇳 Indian

Prawn Koliwada

Name: Prawn Koliwada
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Salt; 1, juiced Lemon; 300 g, cleaned Prawns; 1/2 cup Gram Flour; 2 tsp Red Chili Powder; for deep frying Peanut Oil; 2 tbsp Rice Flour

🇮🇳 Indian

Born in Koliwada's Punjabi refugee fish stalls, now mandatory at every dhaba: prawns in a fiery gram-flour shell with a lemon squeeze. The red is kashmiri chili, not mercy.

Prep 20 min Cook 15 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Salt1 tsp
Lemon1, juiced
Prawns300 g, cleaned
Gram Flour1/2 cup
Red Chili Powder2 tsp
Peanut Oilfor deep frying
Rice Flour2 tbsp

Optional extras

Chaat Masala1/2 tsp

Instructions

1
Pat prawns dry; score the backs lightly.
2
Marinate with ginger garlic paste, chili powder, lemon and salt for 20 minutes.
3
Toss in gram flour and rice flour with just enough water to cling.
4
Deep fry on high till the coating blisters red-gold.
5
Finish with chaat masala and lemon; serve onion rings alongside.

Chef's tip

Prawns go rubbery with 30 extra seconds — pull them the moment the shell crisps.

Cook it with your pantry → Share this page: /dish/30106

Watch how it's made

Video: Prawns koliwada recipe | prawns fry | spicy crispy prawns fry | prawns starter recipe · on YouTube