|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 4g||13%|
|Total Sugars 3g|
|Vitamin C 19mg||97%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Prawns rawa fry is a spicy, crispy Indian dish made with prawns, which are large shrimp or other crustaceans. The dish is particularly popular in Goa, a state in southwest India that abuts the Arabian Sea. Bloggers from Goa note that no Goan thali—or Indian meal—is complete without rawa fried fare, such as rawa fry prawns.
Rawa—also pronounced " rava"—is the Indian term for grain. Semolina is coarsely ground durum (hard wheat), a byproduct in the manufacture of fine flour, which is used for making pasta, puddings, and breakfast cereals.
For this tasty recipe, you'll first marinate the prawns in a mixture of ginger garlic, green chilies, lemon juice, salt, and pepper and let them sit for several hours. Then you'll coat the prawns with a combination of semolina and breadcrumbs, before deep-frying them. This dish is perfect to serve as an appetizer for your next party.
20 king prawns
1 tablespoon ginger, minced
1 tablespoon garlic, minced
3 green chiles, chopped fine
1 /2 teaspoon freshly ground black pepper
1 tablespoon lime juice
1/2 cup rice flour
2 large eggs
250 grams breadcrumbs
250 grams rawa (semolina)
Vegetable oil, or canola or sunflower oil for deep-frying
1 lime, cut into wedges, for garnish
Clean the prawns, devein and wash them. Leave the tails on. Pat them dry.
Mix the ginger garlic, green chiles, lemon juice, salt, and pepper, and marinate the prawns in this mixture for three to four hours.
Mix the flour and eggs in a bowl and blend to remove any lumps.
Mix the breadcrumbs and rawa (semolina) on a flat plate.
Dip the prawns in the batter, roll them in the breadcrumb-semolina mix to coat nicely and deep-fry them until they are golden.
Garnish the dish with a squeeze of lemon and serve it with mint-coriander chutney.