Prawns Pakoda Recipe- Spicy, crispy, tasty Prawns Pakora

Prawns Pakoda Recipe- Spicy, Crispy, Tasty Prawn Pakora- Quick and Easy Shrimp Fritters Recipe

Prawns Pakoda is a delicious seafood recipe served as a wonderful tasty appetizer, that is popular all across India. An all time favorite snack at my home along with tomato ketchup or mint chutney. I am a great fan of prawns. If you have noticed, that my blog contains many Prawns recipes. These delicious pakora are perfect to celebrate any party or occasion. The recipe I am sharing today has roughly adapted from my Amma’s onion pakoda recipe.

Prawns Pakoda Recipe

Today I am posting an easy to do recipe and a perfect snack if you have an unexpected guests at home. The ingredients that go towards making these shrimp fritters would be present in most Indian kitchens. For this prawns that have been battered in a spicy onion based mixture and deep fried in oil. Everyone including kids love this crunchy snack and it makes an excellent evening snack along with hot tea or coffee. The detailed recipe with step by step cooking pictures follows.

Quick and Easy Shrimp Fritters Recipe

Tips- If you have any problem with chickpea flour( gastric problem) you can use corn flour and rice flour. But in pakora and fritters chickpea flour are used along with rice flour. Here in this recipe I used only corn flour and rice flour. I have used more onions to make these pakora as they lend a nice fried onion flavor to the prawns. Use small variety prawns for this recipe, that taste more good.

Prawns Pakora

How to Make Prawns Pakoda Recipe- Spicy, Crispy, Tasty Prawn Pakora- Quick and Easy Shrimp Fritters Recipe

clean prawns and wash them well in running water, drain them and set aside. 

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In a mixing bowl add onions, crushed ginger and garlic, green chilies, chopped coriander leaves and curry leaves, lemon juice and salt. Combine very well.

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Then add in rice flour, corn flour, kashmiri red chilly powder, meat masala powder and chaat masala powder. Mix well and set it rest for 5 minutes. 

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Then add in prawns and combine well. If needed add few drops of water and combine well. I did not add water, the moisture from the prawns and lemon juice was sufficient to bind the prawns well. If your mixture looks dry only, just sprinkle some water and mix. 

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When the oil is hot enough, turn the flame to medium. Then take a tsp of prawns mixture and drop it in the oil. Do not over crowd the pan, I just did 4 tsp each time. 

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Prawns will cook faster, so take care. Flip them to other side gently and fry until golden color both sides. Fry all the prawns mixture in batches like this and drain out from oil to a kitchen tissue. 

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Serve along with tomato ketchup. 

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Enjoy!! Happy cooking and stay healthy. 

Prawns Pakoda Recipe

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