Maharashtrian · serves 2

Koliwada Prawns

Bright red, crisp-fried, gone in minutes. Mumbai's best bar snack made into dinner.

25 min Some work Non-vegetarian

Ingredients

  • 500g prawns, cleaned
  • 1/2 cup besan
  • 3 tbsp rice flour
  • 1/4 cup curd
  • 1 tbsp ginger-garlic paste
  • 2 tbsp kashmiri chilli powder
  • 1 tsp ajwain
  • 1 tsp chaat masala
  • 1 lemon
  • Oil to fry

Method

  1. Pat the prawns very dry, then marinate in ginger-garlic, chilli powder, lemon and salt for 15 minutes.
  2. Batter: besan, rice flour, curd, ajwain and a splash of water. Thick enough to cling, not drip.
  3. Coat each prawn.
  4. Hot oil, fry in small batches for 2-3 minutes only. Crowding drops the temperature and they go soggy.
  5. Drain on a rack.
  6. Chaat masala, lemon, raw onion. Eat straight away.

Questions people ask about Koliwada Prawns

How long does Koliwada Prawns take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of prawns in Koliwada Prawns?

Use chicken cut small, cooked 4 minutes longer, or mushrooms seared hard first.

Can I make Koliwada Prawns ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Koliwada Prawns vegetarian?

Yes. Replace the prawns with king oyster mushrooms torn into chunks, or firm tofu pressed dry. Both want a hard sear first, and both go in at the very end, because neither needs more than a couple of minutes.

What do you serve with Koliwada Prawns?

Bhakri or roti, with raw onion and lemon. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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