Rava Fried Prawns Recipe
Description
Rava Fried Prawns is a delightful Goan dish that’s an integral part of Goan cuisine, often enjoyed as a crispy accompaniment to rice and fish curry. In Goa, dishes made with rava (semolina) are staples, and no Goan thali is considered complete without them. This recipe uses prawns, a fantastic source of protein, calcium, and essential vitamins A and E, along with zinc that helps maintain a strong immune system. Rava Fried Prawns, or tiger prawns, are perfect for serving as a party starter or a special dish during lunch. The crispy exterior and succulent interior make this dish an irresistible treat for any seafood lover.
Cuisine
Goan Recipes
Course
Lunch
Diet
Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Prawns | 20 pieces |
| For Marination | |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 tablespoon |
| Salt | To taste |
| For Rava Coating | |
| Sooji (Semolina / Rava) | 1/2 cup |
| Rice flour | 1/4 cup |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Salt | A pinch |
| Oil | 4 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2-3
Instructions
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Prepare the Prawns: Start by de-shelling the prawns, removing the vein, and washing them thoroughly to remove any impurities. Ensure the prawns are clean and ready to absorb the marination.
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Marinate the Prawns: In a bowl, add the prawns and marinate them for at least 30 minutes. To marinate, sprinkle turmeric powder (Haldi), red chilli powder, and salt over the prawns, then mix well to ensure each prawn is evenly coated with the spices.
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Prepare the Rava Coating: Take a flat plate or shallow dish and combine the rava (semolina), rice flour, turmeric powder, red chilli powder, and a pinch of salt. Mix well until all the ingredients are evenly distributed.
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Coat the Prawns: Once the prawns are marinated, coat them thoroughly in the rava and rice flour mixture. Gently press the prawns into the mixture to ensure a nice even coating on all sides.
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Fry the Prawns: Heat a non-stick pan over low flame and add about 1 tablespoon of oil. You can add more oil if needed. Once the oil is hot, carefully place the rava-coated prawns onto the pan, ensuring they are not overcrowded.
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Cooking the Prawns: Fry the prawns on low heat, allowing them to cook gently and evenly. After about 10 minutes, turn the prawns to the other side. Fry for a total of 20 minutes or until the prawns turn golden brown and crispy on the outside.
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Final Touch: It’s essential to fry the prawns on low heat to ensure they cook thoroughly without burning. Avoid covering the pan while frying, as this can make the prawns soggy instead of crispy.
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Serving: Once the prawns are cooked and golden brown, transfer them to a serving plate. Serve the Rava Fried Prawns with Goan Bimbla Uddamethi and steamed rice for an authentic Goan meal experience.
Tips for Perfect Rava Fried Prawns:
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Low Heat is Key: Always fry prawns on low heat. This ensures that they cook properly and don’t burn. The slow cooking process allows the prawns to become crispy without losing their tenderness.
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Coating Consistency: Make sure the prawns are evenly coated in the rava and rice flour mixture to achieve a perfect crispy texture.
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Serving Suggestion: Pair the Rava Fried Prawns with Goan Bimbla Uddamethi (a tangy fish curry) and steamed rice for a complete Goan meal that’s flavorful and satisfying.
Enjoy this crispy and delectable Goan treat with your loved ones! Whether for a casual lunch or a special occasion, Rava Fried Prawns will surely be a hit!
