Prawns 65 Recipe is a popular Indian dish that is known for its spicy and flavorful preparation. It is a variation of Chicken 65, which is a famous South Indian dish. Prawns 65, like its chicken counterpart, is usually served as an appetizer or a snack.

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The Origin of Prawns 65 Recipe:

Like many great dishes, the exact origin of Prawns 65 is shrouded in mystery, with several tales weaving their way through the tapestry of Indian culinary lore. The most popular theory traces the dish’s beginnings to the southern state of Tamil Nadu, where it was believed to have been created in the famous Buhari Hotel in Chennai during the 1960s. Others claim that it was developed in the military canteens in Chennai, with the ’65’ possibly referring to the number of days the prawns were marinated, although this is widely debated.

Regardless of its exact inception, one thing is clear: Prawns 65 has come a long way and has been embraced as a cherished culinary treasure, delighting both locals and tourists alike.

The Art of Marination

The key to the delectable flavor of Prawns 65 lies in its marination process. Prawns are delicately cleaned and deveined before being bathed in a harmonious blend of spices and seasonings. A concoction of ginger-garlic paste, red chili powder, turmeric, curry leaves, and yogurt is generously applied, infusing the prawns with a rich tapestry of flavors. The secret ingredient, however, is the use of a pinch of ‘asafetida,’ a spice that adds an enigmatic depth to the dish, making it unique and unforgettable.

The Spectacular Deep-Frying

Once marinated, the prawns are gently coated with a mixture of rice flour and cornstarch, ensuring a light and crispy texture that forms a perfect complement to the succulent prawn within. The prawns are then deep-fried to a glorious golden-brown, creating an enticing crunch that makes every bite a textural masterpiece. This double-coating technique is what sets Prawns 65 recipe apart from other fried prawn dishes, making it a culinary sensation.

The Symphony of Flavors

Prawns 65 recipe is not just about the crispy exterior; it’s a dish that revels in an ensemble of flavors. The tangy notes of yogurt, the fiery kick of red chili, the earthy warmth of turmeric, and the aromatic allure of curry leaves all come together in a flavorful dance. It’s a harmonious symphony where every ingredient has a role to play, resulting in a taste that’s both spicy and savory, with a touch of tanginess.

Serving the Extravaganza

Prawns 65 is often garnished with a handful of fresh curry leaves, green chilies, and sometimes a sprinkle of grated coconut. It is typically served as an appetizer or a side dish with a squeeze of lemon to heighten the flavors. A plate of hot, sizzling Prawns 65 recipe is a visual and gustatory treat, ready to captivate both your eyes and your taste buds.

How to Make Prawns 65 Recipe:

1. Put prawns in a mixing bowl and put turmeric powder, salt and red chili powder.

Prawns 65 recipes: add turmeric powder, salt and chili powder.

2. Add ginger garlic paste, cumin/jeera powder, garam masala powder and black pepper powder. Mix.

Prawns 65 recipes: add ginger garlic and other spice powders.

3. Put all-purpose flour/ maida, corn flour, lemon juice and mix well. If needed add a little water, and keep this mixture tight to deep fry. Marinate for 30 minutes.

Add flour to bind and lemon extract and marinate.

4. Heat oil in a pan and put marinated prawns in oil. Deep fry on low to medium heat.

5. Once perfectly fried and turned to a golden brown colour, remove from the oil and put them on a serving plate.

remove from oil and transfer to serving plate.

6. Put curry leaves in oil and garnish them. Similarly put pierced green chiles in oil and garnish. Serve Prawns 65 recipes while it’s hot.

Watch this recipe on>> YouTube.

Here are a few finger-licking recipes:

Prawns Curry,

Chicken Majestic Recipe,

Prawns Biryani,

Aloo Cutlet and

Prawns Pickle Recipe.

Prawns 65 Recipe Card

Prawns65 Recipe is a popular Indian dish that is known for its spicy and flavorfulpreparation. It is a variation of Chicken 65, which is a famous South Indiandish.

Course Appetizer

Cuisine Indian

Keyword prawns 65

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 4

Author Uppada Lakshmi

Ingredients

Prawns – 500 gms. medium to large size
Turmeric powder – ¼ tbsp.
Salt – 1 tbsp.
Red chili powder – 1 tbsp.
Ginger garlic paste – ½ tbsp.
Coriander powder – 1 tbsp.
Cumin/jeera – ¼ tbsp.
Garam masala powder – ½ tbsp.
Black pepper powder – ¼ tbsp.
All purpose flour/ maida – 2 tbsp.
Corn flour – 2 tbsp.
Lemon juice – 2 tbsp.
Oil – to deep fry.
Curry leaves – 3-4 tbsp.
Green chiles – 3 No.

Instructions

In a mixing dish, combine the prawns, turmeric powder, salt, and red chilli powder.
Combine the ginger garlic paste, cumin/jeera powder, garam masala powder, and black pepper powder in a mixing bowl. Mix.
Combine all-purpose flour/maida, corn flour, and lemon juice in a mixing bowl. If necessary, add a little water to maintain the mixture tight enough to deep fry. Allow for 30 minutes of marinating.
Heat the oil in a skillet and add the marinated prawns. Fry in a deep skillet over low to medium heat.
When ideally fried and golden brown, remove from oil and place on a serving tray.
Garnish with curry leaves dipped in oil. Similarly, to garnish, dip punctured green chilies in oil. Serve while the Prawns 65 recipes are still hot.

Recipe Video

Pro-Tips to Make Crispy Prawns 65 Recipe:

Fresh Prawns: Use fresh, high-quality prawns for the best results. You can also use larger prawns as they tend to have a better texture.

Marination: Marinate the prawns for at least 30 minutes to 1 hour. The marination not only imparts flavor but also helps to tenderize the prawns. Common ingredients for the marination include yogurt, ginger-garlic paste, red chili powder, turmeric, salt, and lemon juice.

Coating: To achieve a crispy texture, coat the marinated prawns in a mixture of cornstarch and rice flour. This combination creates a light and crispy crust.

Spices: Adjust the spice levels to your preference. You can add more or less red chili powder to suit your taste. Some recipes also include garam masala for added flavor.

Egg: Adding a beaten egg to the marination can help the coating adhere better to the prawns.

Cooking:

Deep Frying: Heat the oil for deep frying to the right temperature, which is around 350-375°F (175-190°C). Use a kitchen thermometer to ensure accuracy. Maintaining the correct oil temperature is crucial for achieving a crispy exterior.

Batches: Avoid overcrowding the frying pan. Fry the prawns in small batches to maintain the oil’s temperature and ensure even cooking.

Don’t Overcook: Prawns cook quickly, usually in 2-3 minutes. Be careful not to overcook them, as they can become tough and rubbery.

Draining: After frying, place the prawns on a paper towel to remove excess oil. This helps keep them crispy.