700 gms (35 to 40)Prawns – Shelled, deveined, washed and drained
Make a marinade of the below in a bowl:
1.5 tsp Kashmiri Chilli Powder
1 Tsp Coriander Powder
1 tsp Salt
1 tsp Turmeric Powder
1 tsp garlic paste
1 tsp ginger paste
2 tsp oil
2 tsp lime juice
Mix prawns in above and keep aside for 20 minutes
Add to the above:
½ cup Chick Peas Flour (Gram Flour)
2 tbsp Rice Flour
1 tsp Kashmiri Chilli Powder
½ tsp Salt
2 tbsp Yoghurt
Mix well to coat the prawns. The batter should not be thin.
In a deep pan, heat sufficient oil to deep fry the prawns. Do not overcrowd the pan. Fry in batches. Fry till the prawns are golden brown. Place the fried prawns on paper towels to absorb oil.
In a serving plate, place the fried prawns on one side to take up 3rd of the plate. Slice an onion very thin and spread the slices on the ¼ part of the plate. Slice a couple of green chillies and place them on top of the onion slices. Sprinkle pinch of salt and lime juice on the onion and chilli slices. Sprinkle little lime juice on the fried prawns and if you have, sprinkle some chaat masala (powder) on top of the Fried Prawns.
A very good appetizer!! Enjoy!!