Prawns Fry is an all-time favorite among both kids and adults. While we usually prepare prawn curry since children enjoy it, they fondly call it “buttons curry” because the prawns curl into a circular shape.
These days, people are more health-conscious, but indulging once in a while is perfectly fine. Small-sized prawns are ideal for this recipe. Cleaning them can be tiring, but the taste and the happiness on our loved ones’ faces make it all worthwhile.
Thankfully, our fish vendor cleaned the prawns well, including removing the veins (which can cause indigestion if not removed). Typically, from 1 kg of small prawns (with shell), you get about 550–600 grams of cleaned flesh.
I always double-check and wash the prawns with lime juice before cooking. Once they look clean, they are ready to use.
This is a special prawns fry recipe perfected over time in my kitchen—it’s now a family favorite!
📝 Ingredients
- Prawns – 250 g (cleaned and deveined)
- Ginger garlic paste – 1 tbsp
- Chilli powder – 2 tsp
- Turmeric powder – ½ tsp
- Pepper powder – 1.5 tsp
- Salt – 1 tsp
- Lemon juice – 1 lemon
- Corn flour – 2 tbsp
- Cooking oil – 1 cup
👩🍳 Method
- Devein and wash the prawns with lime juice. Drain completely.
- Steam the prawns with 1/3 cup water, salt, and turmeric powder.
- Once the water is fully absorbed, switch off the flame and let them cool.
- Add the remaining ingredients (except oil) and mix well.
- Marinate for 30 minutes.
- Shallow fry in hot oil. Add a few curry leaves for aroma.
- Fry on medium flame and remove before they turn too dark.
- Drain on absorbent paper.
👉 Do not deep fry, as the prawns are already cooked. Corn flour gives a crispy outside and keeps the inside soft.
🍽️ Best Side Dishes to Serve With
This prawn fry pairs beautifully with:
- Hot steamed rice + tomato rasam (without dal)
- Papad (pappadam)
- Mango pickle or lemon pickle
- Curd rice (for a cooling balance)
- Simple vegetable stir fry (like cabbage or beans thoran)
