Rava Fried Prawns: A Crispy Goan Delicacy
Rava Fried Prawns, also known as Semolina Fried Prawns, is a classic Goan dish that brings together the crunch of semolina and the delicate flavor of prawns. This recipe is a delightful way to enjoy prawns, with a light, crispy exterior and tender, juicy interior. Itβs perfect for a quick lunch or as a side dish to complement a Goan meal. Paired with steamed rice and the Goan Bimbla Uddamethi (a tangy Goan chutney), this dish is sure to transport you to the beautiful beaches of Goa.
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns (medium-sized) | 20 pieces |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chilli powder | 1 tablespoon |
| Salt | To taste |
| Sooji (Semolina / Rava) | 1/2 cup |
| Rice flour | 1/4 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chilli powder | 1/4 teaspoon |
| Salt (for coating) | A pinch |
| Sunflower oil | 4 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Goan
Course: Lunch
Diet: Non-Vegetarian
Instructions
-
Prepare the Prawns:
- Begin by peeling the prawns. Remove the vein from the back and wash them thoroughly under cold water. Pat them dry with a kitchen towel to remove excess moisture.
-
Marinate the Prawns:
- In a bowl, mix the prawns with salt, turmeric powder, and red chilli powder. Ensure each prawn is well-coated with the marinade. Let the prawns rest for about 30 minutes to absorb the flavors.
-
Prepare the Coating:
- Take a flat plate and add the semolina (sooji), rice flour, turmeric powder, red chilli powder, and a pinch of salt. Mix these dry ingredients well to combine them evenly.
-
Coat the Prawns:
- Once the prawns have marinated, dredge them in the rava-rice flour mixture. Ensure that each prawn is thoroughly coated with the semolina mix, which will give them a crispy texture when fried.
-
Frying the Prawns:
- Heat a frying pan over low to medium heat and add about 1 tablespoon of sunflower oil. Add more oil if necessary.
- Once the oil is hot, carefully place the coated prawns onto the pan. Fry them on low flame to ensure they cook evenly without burning the coating.
- After 10 minutes, flip the prawns to the other side to fry evenly. Let them cook for another 10 minutes or until the prawns turn golden brown and crispy on the outside.
-
Serve:
- Once the prawns are cooked and crisped to perfection, remove them from the pan and transfer them to a serving plate.
-
Pairing:
- Serve the Rava Fried Prawns with Goan Bimbla Uddamethi and Steamed Rice for a truly authentic Goan meal.
Tips for the Perfect Rava Fried Prawns:
- Low Heat is Key: Always fry prawns on low heat. This ensures that the prawns cook evenly, and the rava coating becomes crispy without burning.
- Donβt Overcrowd the Pan: Fry the prawns in batches, leaving enough space in the pan for the prawns to crisp up evenly.
- Marination: Marinating the prawns helps infuse the flavors, but be sure not to marinate them for too long, as the prawns can become too soft.
- Serve Immediately: These prawns taste best when served hot and crispy, straight from the pan.
This Rava Fried Prawns recipe is not only a treat for your taste buds but also easy to prepare, making it a go-to dish for a quick, flavorful lunch. The crunchy semolina coating perfectly complements the tender prawns, while the mild heat from the spices gives them an irresistible kick. Enjoy this dish as a snack or as part of a full Goan-inspired meal!
