Preparation Time : 40 minutes
Cooking Time : 3-4 minutes for each batch shallow fried
Serving : 4 members
Description
Any thing done with prawns makes me salivate for so many reasons as its one among my favourite source of shell fish. The first time I had a prawn vada was at my sister- in- laws place which was made by hubby dears aunt. I vaguely remember the Ingredients she used but my biggest doubt was if she added raw prawns or cooked ones. So this experiment with prawns was always saved for later. A few months back, I did come across a recipe in a foodie group of prawn vadas. Took note and gave a try with a twist of my own. I was not sure if it would taste good as the recipe demanded for raw prawns to be ground, I felt it would result in a fishy fried affair. But to my surprise these vadas were far more better in all means compared to the first ones I had at my sister- in – laws place.A very simple , no fuss recipe with few ingredients but resulting with mind blowing taste and loads of flavours. I made this again to treat hubby dears niece zanofer for lunch and she went bonkers over the vadas. She could not believe that the vadas were made with prawns. Here at hubby dear’s place guest is God and this is taken very seriously. We are supposed to go out of the way to treat guests with a rich variety of a grand spread on the table. It is considered an insult if a guest has any left over food on the plate after a meal. Till date I have not had a problem as such, thank god…. touch wood.
Ingredients to be ground
Ingredients | Quantity |
|---|---|
| Cleaned prawns | 1 cup |
| Small onions | 5 |
| Ginger | 1/4 inch piece |
| Garlic clove | 2 |
| Grated coconut | 1 cup |
| Curry leaves | 4 |
| Green chillies | 2 |
| Turmeric powder | 1/4 teaspoon |
Other ingredients
ingredients | Quantity |
|---|---|
| Prawns | 1/4 cup cleaned |
| Red chilli powder | 1/8 teaspoon |
| Turmeric powder | a pinch |
| Lime juice | 1/2 just a squeeze |
| Salt | to taste |
| Coconut oil | to shallow fry |
Method
- Marinate the 1/4 cup prawns with red chilly powder, turmeric powder a pinch and salt to taste.
- Coarsely grind all the ingredients together mentioned in the ingredients to grind column. The ground paste must be corse but smooth.
- Add lime juice and salt to taste to the ground coarse mix . Mix well . Check seasoning and Keep aside for half an hour.
With the help of greased palms, take a small portion of the coarse mix and shape to round small vadais. Place two marinate prawns over the round , flat shaped vadais and press gently to insert the prawns in carefully. - Heat coconut oil to shallow fry . Drop the vadas in batches with the prawn inserted side facing down into the medium hot oil with out over crowding them. fry to a deep golden brown colour on both sides.
- Drain and serve hot as it is. No dips needed as it tastes Devine by it self.
Notes
- Make sure you use fresh prawns which helps to give a good taste to the dish.
- The small variety prawns tastes best for this dish.
- Do not turn the vadas more than twice as it tends to break easily. Cook on one side for a minute, turn over and cook again for another minute in medium low heat.
