Prawn Koliwada

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants and also a appetizer for a party.

This dish got its name from the north Indian immigrants of Punjab who put up stalls selling it in the Sion village called Koliwada in Mumbai . These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder.

Sending this to BM#54 week 3 day 3 under the theme " One Bite Appetizers".

Ingredients

15 medium sized prawns
1 and 1/2 Tablespoon Chickpea flour/ Besan
1 Teaspoon All purpose flour
1 Tablespoon Yogurt

1 Teaspoon Ginger paste

1 Teaspoon Garlic paste

1 and 1/2 Tablespoon lemon juice
1 Tablespoon Kashmiri Red chilly powder

1 Teaspoon Coriander powder

1 Teaspoon oil, used for marination

Oil, for deep fry
1 Teaspoon Chat masala

Salt to taste

Method:
Peel and devein the prawns, wash thoroughly and pat dry.
In a bowl, marinade the prawns with ginger garlic paste, 1/2 tablespoon kashmiri red chili powder, coriander powder, 1 tablespoon lemon juice, salt, keep marinated for 20 minutes.

After 20 minutes of marinated time, squeeze out the extra moisture, add all purpose flour, chickpea flour, another 1/2 tablespoon kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with a teaspoon of oil. Mix all the spices with the marinated prawns.

Heat oil for deep frying, on medium high. Add one prawn initially in the hot oil to check if it is sufficiently hot.
Next add the marinated prawns in the oil in a single layer, fry till they turn a rich golden brown color on both the sides. Remove on a absorbent paper towel.

Sprinkle chat masala on top, serve with green chutney or ketchup. Enjoy these yummy prawns.