Prawns 65
A classic South Indian appetizer, Prawns 65 features succulent prawns marinated in a fiery blend of spices, deep-fried to crispy perfection, and finished with a fragrant tempering of curry leaves and garlic. This dish is an explosion of flavor and texture, making it an irresistible treat for any occasion.
For 4 servings
Prepare the Marinade
- In a large mixing bowl, combine ginger-garlic paste, thick curd, rice flour, cornflour, and all-purpose flour.
- Add all the dry spice powders: red chili powder, Kashmiri red chili powder, turmeric powder, garam masala, and black pepper powder.
- Stir in the lemon juice, salt, and the optional egg white. Mix thoroughly to form a thick, smooth paste without any lumps. The consistency should be like a thick batter that can coat the prawns well.
Marinate the Prawns
- Ensure the cleaned and deveined prawns are patted completely dry with paper towels. This is crucial for a crispy coating.
- Add the dry prawns to the marinade paste. Use your hands to gently coat each prawn evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
Deep-Fry the Prawns
- Heat vegetable oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- Carefully slide the marinated prawns into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- Fry for about 3-4 minutes, turning them occasionally, until they are golden brown, crisp, and cooked through. Overcooking will make them rubbery.
- Using a slotted spoon, remove the fried prawns and drain them on a wire rack or a plate lined with paper towels to remove excess oil.
Prepare the Tempering
- In a separate small pan or wok, heat 1 tablespoon of oil over medium heat.
- Add the finely chopped garlic and sauté for about 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 ingredients.
- Gently toss everything together for about a minute, ensuring the prawns are well-coated with the aromatic tempering.
- Turn off the heat and transfer to a serving platter. Serve immediately while hot and crispy, garnished with fresh onion rings and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest prawns, ensure they are completely dry before marinating. Moisture is the enemy of crispiness.
- 2Using thick, hung curd prevents the marinade from becoming too watery.
- 3Fry in small batches to maintain the oil's temperature. Overcrowding the pan will lower the temperature and result in soggy, oily prawns.
- 4Do not overcook the prawns. They cook very quickly, and overcooking will make them tough and chewy.
- 5The final tempering step is key to the authentic '65' flavor profile. Don't skip it!
- 6For a brighter red color without artificial additives, use a high-quality, vibrant Kashmiri red chili powder.
Adapt it for your goals.
Vegetarian
Replace prawns with paneer cubes, mushrooms, or cauliflower florets. Adjust marination and frying times accordingly.
Healthier VersionHealthier Version
Instead of deep-frying, bake the marinated prawns in a preheated oven at 200°C (400°F) for 10-12 minutes or until cooked through. You can also use an air fryer.
Different ProteinDifferent Protein
This recipe works wonderfully with boneless chicken pieces (Chicken 65) or firm fish fillets like tilapia or cod.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Source of Omega-3 Fatty Acids
Prawns contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Boosts Metabolism
The spices used in the marinade, such as chili powder and black pepper, contain compounds like capsaicin and piperine that can temporarily boost metabolism and aid in digestion.
Frequently asked questions
Prawns 65 is a deep-fried dish, which makes it high in calories and fat. While prawns themselves are a good source of lean protein and omega-3 fatty acids, the preparation method makes it more of an indulgent treat rather than a healthy daily meal. For a healthier version, consider baking or air-frying the prawns.