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How to Make Crispy Spiced Prawn Koliwada

Prawn Koliwada is a popular Mumbai street food that transforms succulent prawns into a crispy, spicy delight. This recipe guides you through creating a flavorful batter infused with aromatic spices, coating fresh prawns, and frying them to golden perfection. The result is a mouthwatering appetizer or main dish that's sure to impress.

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Recipe Details

Prep Time

25 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Prawn Koliwada is a delicious Indian seafood appetizer featuring crispy, spice-battered prawns that are deep-fried to perfection. This Mumbai street food favorite offers a perfect balance of heat and flavor.

Recipe Details

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g large prawns, peeled and deveined
  • 1 cup chickpea flour (besan)
  • 2 tbsp rice flour
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp lemon juice
  • Salt to taste
  • 1/2 cup water (approximately)
  • Oil for deep frying
  • 1 tbsp chopped cilantro for garnish
  • Lemon wedges for serving

Instructions

  1. In a large bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, garam masala, garlic paste, ginger paste, lemon juice, and salt.

  2. Gradually add water to the dry ingredients, whisking to form a smooth, thick batter that coats the back of a spoon.

  3. Pat the prawns dry with paper towels and add them to the batter. Ensure each prawn is well-coated. Let marinate for 15-20 minutes.

  4. Heat oil in a deep fryer or large, heavy-bottomed pan to 350°F (175°C).

  5. Carefully add the battered prawns to the hot oil in batches, ensuring not to overcrowd the pan.

  6. Fry for 2-3 minutes or until golden brown and crispy, turning once halfway through.

  7. Remove with a slotted spoon and drain on paper towels to remove excess oil.

  8. Repeat with remaining prawns.

  9. Garnish with chopped cilantro and serve hot with lemon wedges on the side.

Chef's Notes

  • For extra crispiness, you can double-fry the prawns. After the first fry, let them cool for a few minutes, then fry again for 30 seconds.
  • Adjust the spice level by increasing or decreasing the amount of red chili powder.
  • Make sure the oil is hot enough before frying to ensure a crispy exterior.
  • You can prepare the batter in advance and refrigerate for up to 2 hours before using.
  • For a healthier version, you can air fry the battered prawns at 400°F (200°C) for 8-10 minutes, flipping halfway through.

Nutritional Info

Per serving (approximate): Calories: 300, Protein: 20g, Fat: 15g, Carbohydrates: 25g. Prawns are an excellent source of lean protein and omega-3 fatty acids. The chickpea flour adds fiber and additional protein to the dish.

Serving Suggestions

Serve Prawn Koliwada as an appetizer with mint chutney or tamarind sauce for dipping. For a complete meal, pair with steamed basmati rice and a side of cucumber raita. A cold beer or a glass of crisp white wine complements the spicy flavors perfectly. Garnish with extra lemon wedges and sprinkle of chat masala for an authentic street food experience.