Name: Prawn Pakora Recipe Card
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: Prawns – 500 gms.; Turmeric powder – ¼ tbsp.; Salt – ½ tbsp.; Red chili powder – 1 tbsp.; Coriander powder – 1 tbsp.; Cumin/jeera powder – ½ tbsp.; Garam masala powder – ¾ tbsp.; Ginger garlic paste – ½ tbsp.; Black pepper powder – ¼ tbsp.; Corn flour – 1 tbsp.; All purpose flour/ maida – 1 tbsp.; Chickpea/ Besan flour -2 tbsp.; Rice flour – 1 tbsp.; Curry leaves – 2 tbsp. (minced); Coriander leaves – 3 tbsp.; Lemon juice – 1 tbsp.; Oil to deep fry; Curry leaves – whole to garnish.; Green chilies – Whole to garnish.

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The Prawn Pakora Recipe is a popular South Asian appetizer or snack that features succulent prawns (shrimp) coated in a seasoned chickpea flour (gram flour) batter and deep-fried until golden and crispy. Learn how to make a prawn pakora recipe with our step by step image instructions along with tips.

The batter typically includes a blend of spices such as cumin, coriander, turmeric, and red chili powder, providing a flavorful and aromatic coating for the prawns. Prawn pakoras are often served with various chutneys or sauces, adding an extra layer of taste to this delicious dish.

The result is a delightful combination of crispy texture on the outside and tender prawns on the inside, making it a savory and enjoyable treat.

Contents

How to make Prawn Pakora Recipe:

1. In a mixing bowl put cleaned prawns and sprinkle turmeric powder, salt and red chili powder.

2. Add coriander powder, cumin/jeera powder, garam masala powder and ginger garlic paste.

Add remaining spice powders along with ginger garlic paste.

3. Sprinkle black pepper powder, corn flour, all-purpose flour (maida) and chickpea/ besan flour.

Add pepper powder, corn flour, maida and besan flour.

4. Add rice flour, curry leaves, coriander leaves and lemon juice. If you feel the mixture is tight, add very little water.

5. Mix all spices and close the lid. Marinate for 30-60 minutes at room temperature.

6. Heat the required oil in a pan and once it reaches to optimum temperature put the marinated prawn pieces one by one. Flip to the other side and deep fry them at medium temperature.

Heat oil and deep fry prawn pakora recipe

7. Once they turn crisp and golden brown colour, remove them from the oil and drain the excess oil. Transfer to a serving bowl.

8. Repeat the same process till all other pieces are fried, put curry leaves in the remaining oil and fry them. Top over the prawn pakora recipe.

fry and garnish curry leavse over shrimp fritters

9. Take whole green chilies and slit in between so that they do not burst. Put them in oil and deep fry. Garnish them over prawn pakodi and serve hot.

Watch this recipe video on YouTube.

Here are a few finger-licking recipes:

Onion Pakora,

Chicken Pakora,

Aloo Pakora,

Bendi 65 and

Palak Pakoda.

Tips to make perfect Prawn Pakora Recipe:

Use fresh, good quality prawns.
Devein and clean the prawns thoroughly.
Marinate the prawns in a mixture of salt, lemon juice, and red chili powder for at least 15 minutes. This will help to tenderize the prawns and add flavor.
For the batter, use a combination of gram flour (besan) and rice flour. This will give the pakoras a crispy coating.
Add other ingredients to the batter, such as chopped onions, ginger, garlic, green chilies, and curry leaves. This will add flavor and texture to the pakoras.
Heat the oil to the right temperature before frying the pakoras. The oil should be hot enough so that the pakoras sizzle when dropped in, but not so hot that they burn.
Fry the pakoras in batches until they are golden brown and crispy.
Drain the pakoras on absorbent paper before serving.

Here are some additional tips:

For a thicker batter, add less water. For a thinner batter, add more water.
If you want the pakoras to be extra crispy, double fry them. This means frying them once until they are golden brown, and then frying them again for a few minutes until they are extra crispy.
Serve the prawns pakoras hot with your favorite chutney.

Prawn Pakora Recipe Card

Prawn pakora is a popular South Asian appetizer or snack that features succulent prawns (shrimp) coated in a seasoned chickpea flour batter and deep-fried until golden and crispy

Course Appetizer

Cuisine Indian

Diet Low Calorie

Keyword prawn pakora

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 3

Author Uppada Lakshmi

Ingredients

Prawns – 500 gms.
Turmeric powder – ¼ tbsp.
Salt – ½ tbsp.
Red chili powder – 1 tbsp.
Coriander powder – 1 tbsp.
Cumin/jeera powder – ½ tbsp.
Garam masala powder – ¾ tbsp.
Ginger garlic paste – ½ tbsp.
Black pepper powder – ¼ tbsp.
Corn flour – 1 tbsp.
All purpose flour/ maida – 1 tbsp.
Chickpea/ Besan flour -2 tbsp.
Rice flour – 1 tbsp.
Curry leaves – 2 tbsp. minced
Coriander leaves – 3 tbsp.
Lemon juice – 1 tbsp.
Oil to deep fry
Curry leaves – whole to garnish.
Green chilies – Whole to garnish.

Instructions

In a mixing dish, combine cleaned prawns, turmeric powder, salt, and red chilli powder.
Stir in the coriander powder, cumin/jeera powder, garam masala powder, and ginger garlic paste.
Sprinkle with black pepper powder, corn flour, all-purpose flour (maida), and chickpea/besan flour.
Stir in the rice flour, curry leaves, coriander leaves, and lemon juice. If the mixture is too dry, add a small amount of water.
Combine all spices and shut the cover. Marinate for 30-60 minutes at room temperature.
Heat the oil in a skillet until it reaches the desired temperature, then add the marinated prawn pieces one by one. Flip them over and deep fried them on medium heat.
Remove from oil and drain excess oil when they are crisp and golden brown. Place in a serving bowl.
Once all of the pieces have been fried, add the curry leaves to the remaining oil and sauté them. Pakora recipe with prawns on top.
Take whole green chilies and slit them in half so they don’t burst. Deep fried them in the oil. Garnish with prawn pakodi and serve hot.

Recipe Video

FAQ:

What are prawn pakoras?

Prawn pakoras are a popular Indian snack or appetizer made by coating prawns in a spiced gram flour (besan) batter and deep-frying until crispy.

How do I make prawn pakoras at home?

To make prawn pakoras, clean and devein the prawns, prepare a batter with gram flour and spices, dip the prawns in the batter, and deep-fry until golden brown. There are various recipes available with slight variations in ingredients and spices.

Can I use frozen prawns for making pakoras?

Yes, you can use frozen prawns, but it’s important to thaw and drain them thoroughly before using. Excess moisture can affect the consistency of the batter.

What spices are commonly used in prawn pakoras?

Common spices include red chili powder, turmeric, cumin, coriander, garam masala, and salt. Adjust the quantities based on your taste preferences.

How long should I marinate the prawns?

Marinate the prawns for at least 30 minutes to allow the flavors to penetrate. You can marinate them longer for a more intense flavor.

Can I make the batter in advance?

It’s best to make the batter just before frying to maintain its consistency. If you need to prepare it in advance, refrigerate it and bring it to room temperature before using.

Can I bake prawn pakoras instead of deep-frying?

While deep-frying is the traditional method, you can bake prawn pakoras for a healthier alternative. Preheat your oven, arrange the coated prawns on a baking sheet, and bake until they are cooked through and crispy.

What can I serve with prawn pakoras?

Prawn pakoras are often served with mint chutney, tamarind sauce, or a yogurt-based dip. They can also be enjoyed with a side of sliced onions and lemon wedges.