Prawns Spicy Fry

NADAN CHEMMEEN VARUTHATHU
    (Kerala restaurant Style Prawns Fry- Shrimp/ Konchu Fry)

Kerala Restaurant Style Prawns Spicy Fry, is a simple, quick and spicy dish, well flavored with Kerala traditional spices and masala’s .Prawns is excellent and delicate seafood next to fish, it easily blends well with flavors and is fast to cook. There are several ways of making prawns/ shrimp fry. This one is the very simple and really delicious way to make prawns fry.

INGREDIENTS

Prawns/ Chemmeen- 500 gm
Coconut oil- for deep frying
Salt- to taste
Lemon juice- 1 tsp
Curry leaves- 3 sprig
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Shallots- 8-10
Fennel seeds- 1 tsp
Red chilly powder- 2 tsp
Turmeric powder- a pinch
Black pepper powder- 1/2 tsp
Rice flour- 1 and 1/2 tsp

Method:

Clean and de-vein prawns, wash well and drain out. Set aside. ( you can keep the prawns tail to get a restaurant look, its optional)

In a blender grind shallots and fennel seeds to a smooth paste and set aside.

Marinate the prawns with chilly powder, turmeric powder, salt, lemon juice, garlic paste, ginger paste and shallots paste, refrigerate for 30 minutes to 1 hour.

Before frying, mix along with rice flour and pepper powder. Combine well and set aside.
 Heat a pan with oil until hot and add prawns, fry for a couple of minutes in medium flame.

Add curry leaves and fry until the prawns are cooked well.

Drain out from oil and serve hot along with rice. Enjoy!!

Tips:- If you want you can shallow fry the prawns instead of deep frying. This is really spicy recipe,  if you want less spicy use kashmiri chilly powder instead of red chilly powder. Use only coconut oil for the authentic taste. Adding rice flour will help to bind the masala well and gives a crunchy and crispy coating for these prawns.