Prawn 65
Crispy, juicy prawns coated in a fiery, tangy South Indian spice mix and deep-fried to perfection. This popular restaurant-style appetizer is incredibly flavorful and makes for an irresistible starter or snack.
For 4 servings
Marinate the Prawns
- Ensure the cleaned and deveined prawns are patted completely dry with paper towels. This step is crucial for a crispy coating.
- In a large mixing bowl, combine the prawns with ginger-garlic paste, Kashmiri red chili powder, regular red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, and salt.
- Mix thoroughly until each prawn is evenly coated with the spice mixture.
- Add the rice flour, cornflour, and the lightly beaten egg to the bowl. Mix again until a thick, uniform batter forms around the prawns.
- Cover the bowl and let the prawns marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator for deeper flavor.
Deep-Fry the Prawns
- Heat oil for deep-frying in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (around 175°C or 350°F).
- Carefully slide the marinated prawns into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
- Fry for about 3-4 minutes, turning them occasionally, until they are golden brown, crispy, and cooked through. Overcooking will make them tough.
- Using a slotted spoon, remove the fried prawns and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Prepare the Tempering (Tadka)
- In a separate small pan or wok, heat 1 tablespoon of oil over medium heat.
- Add the finely chopped garlic and sauté for 30 seconds until it becomes fragrant and lightly golden.
- Add the slit green chilies and fresh curry leaves. Sauté for another 30-45 seconds until the curry leaves turn crisp and aromatic.
Toss and Serve
- Add the deep-fried prawns to the pan with the tempering.
- Gently toss everything together for about a minute, ensuring the prawns are well-coated with the aromatic tempering.
- Turn off the heat, garnish with freshly chopped coriander leaves.
- Serve immediately while hot and crispy with lemon wedges and thinly sliced onion rings on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest result, ensure prawns are completely dry before marinating. Any moisture will make the coating soggy.
- 2Do not skip the rice flour; it is the secret to the signature crispy texture of Prawn 65.
- 3Fry in small batches. Overcrowding the pan lowers the oil temperature, resulting in oily and soggy prawns.
- 4Prawns cook very quickly. They are done when they curl into a 'C' shape and turn opaque. Do not overcook.
- 5For an extra flavor kick, you can add a tablespoon of thick yogurt to the marinade.
- 6Serve immediately after preparation, as the prawns will lose their crispiness as they cool down.
Adapt it for your goals.
Vegetarian
Replace prawns with 250g of paneer cubes, cauliflower florets (gobi), or mushrooms. Adjust marination and frying times accordingly.
Healthier VersionHealthier Version
For a lower-fat option, arrange the marinated prawns in a single layer on a baking sheet and bake at 200°C (400°F) for 10-12 minutes, or cook in an air fryer until golden and cooked through. Then, toss with the tempering.
Different ProteinDifferent Protein
This recipe works wonderfully with boneless, bite-sized chicken pieces to make the classic Chicken 65, or with firm white fish fillets cut into cubes.
Why this is on our healthy list.
Excellent Source of Protein
Prawns are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Selenium
Prawns are a great source of selenium, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system and thyroid function.
Flavorful Spices with Benefits
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, adding health benefits along with incredible flavor.
Frequently asked questions
The origin of the name '65' is debated. Popular theories suggest it was introduced in 1965 at the Buhari Hotel in Chennai, that it was the 65th item on the menu, or that it was made with 65 different spices. The exact reason remains a culinary mystery.