Golden Fried Prawns

The serve-ware is a family heirloom. It has sections inside not too high like boxes but perfect to hold fried goodies.

Every time we passed Persian Darbar in Byculla, Arvi would disappear into the restaurant and come back with two hot package that would make it impossible to sit in the car. One of their biryani and the other his favorite snack the Golden fried prawns. He would be drooling all the way back home and would always sit down to enjoy while it was warm.

This is my recipe of making them.

Ingredients

2 tablespoons maida

2 tablespoons besan

a large pinch of salt or to taste

10 large tiger prawns 

Oil to fry

Preparation

The tiger prawns must be deshelled retaining the tails and then deveined. Retaining the tails gives structure to the prawn and aesthetics too.

Make a medium batter with maida, besan, salt and water. It should coat and hold up on the prawn when dipped.

Heat oil in a wok. Dip in batter and coat nicely. Fry to golden. The Prawns when I fried at home always curled a bit but the ones from Persian Darbar would be straight not sure if they put a stick in it while frying and then remove it. However home made tasted fresher and a little nutty with besan is what Arvi said.

He used to eat all and then eat only 2 small phulkas following it for dinner.

I used to make this occasionally unlike other prawn dishes as it depended on the size and the largest are the sweetest and best for Golden fried prawns.

To describe, they should be crunchy on the outside and tender inside with just the right amount of salt to make the sweetness of the prawn shine. For the Indian palate you might need a spicy chutney on the side. Arvi did not need any, he loved them just plain.

Go make some and enjoy