PRAWNS KOLIWADA

PRAWNS KOLIWADA

BY SHWETA GALINDE

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants  and also a appetizer for a party. 

This dish got its name  from the  north Indian immigrants of  Punjab who put up stalls selling it in the Sion village called  Koliwada in Mumbai .  

INGREDIENTS

• 250 grams prawn
• 1 tsp ginger garlic paste
• 1 tsp lemon juice
• 1 tsp coriander powder
• 1 tsp salt
• 11/2 or 2 tsp red Kashmiri chilli powder
• 1 tbsp gram flour
• 1 tsp maida
• 1 tsp corn flour
• 1 tsp rice flour
• Oil to deep fry
• ¼ tsp chaat masala

METHOD

Peel and devein the prawns, wash thoroughly and pat dry.

Marinate the prawns in ginger garlic paste, Kashmiri red chilli powder, coriander powder, lemon juice and salt for 15 to 20 minutes.

Add maida ,besan, rice flour and corn flour of the and 1 tsp of oil.

Mix all the spices with the marinated prawns.

Prepare oil for deep frying, making sure to maintain the temperature at medium high.

Add the marinated prawns in the hot oil in batches, and fry till they turn a rich golden  and crispy on both sides.

Sprinkle on some chaat masala, and pair it with green chutney  or schezwan dip.

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