When our relatives visited us couple of weeks back, we ended up making only prawns as they don't get to eat them at their place. I made Prawn Dum Biryani
and Amma wanted to try out these Pakodas as we really didn't want a gravy to pair with the rice. So thought a fry or a starter would make the meal complete.
She had this in her file and decided it would make a good candidate. For such a simple recipe, the taste we were told was so exceptional.
Only couple of days more for the school to reopen for Konda. She is going to the 8th Standard. Can't believe 45 days just flew. We now have to get things ready for the new academic to start. More than them, I need to disciple again to start on time for the lunch boxes to be ready on time!
For the marinade
Prawns - 1/4 kg
Salt to taste
Lemon Juice - 1 tsp
For making pakodas
All purpose flour -1 tbsp
Egg - 1
White Pepper powder - 1 tsp
Bread crumbs for outer coating
Oil for deep frying
How to make the Prawn Pakodas
Wash and drain the prawns. In a bowl, take prawns, salt, lemon juice toss well and let it rest for 30 mins.
Then to the bowl, add egg, maida and pepper. Mix everything well.
Meanwhile, heat a kadai with oil.
Take the bread crumbs in a plate, toss the prawns on the bread crumbs, make sure all the sides are well coated with bread crumbs and gently drop into the hot oil. Flip on both sides to cook it evenly. Drain to a kitchen towel once they turn colour.
For bread crumbs
you can make it yourself at home as it
wil be more fresh. Only make sure it's very fine and gets struck to the
Since we were doing it right away the bread crumbs came
off, else you can freeze it for 10 - 15 mins before frying. This way the
outer cover will stay properly. Will have to try this next time we make