Prawns 65 Recipe | Indian Prawns Fry
Prawns 65 Recipe– Popular Indian variant of the worldwide known South Indian super duper food Chicken 65, the prawns 65 is mainly recognized for its spicy and flavorful preparation. Prawns 65, in fact, is a variation of its chicken variant; it is generally served as an appetizer or a snack.
The Origin of Prawns 65 Recipe:
Like most classic dishes, the history of where Prawns 65 actually originated is really vague, as many different stories overlap within Indian food tradition. The best-known version says it originated in the southern state of Tamil Nadu, where one legend says it was invented in the Buhari Hotel in Chennai in the 1960s. Others claim that it was actually invented in the defense canteens at Chennai, that ’65 might even refer to the number of days the prawns were marinated — though this is still heavily debated over.
Irrespective of its precise origin, this is one fact: Prawns 65 has traveled a long way and has been accepted as a treasured culinary heirloom, which locals and tourists enthusiastically enjoy.
Art of Marination
The marinade process makes the mouth-watering taste of Prawns 65 possible. They just clean the prawns gently and remove the vein, marinate it in a smooth blend of spices and seasonings, and the application of ginger-garlic paste, red chili powder, turmeric, curry leaves, and yogurt lavishly applied gives the prawns a richness in flavors that dominates them. And yet, there is in the bowl a sprinkle of ‘asafetida,’ a spice that gives mysterious background to the dish, making it unusual and unforgettable.
The Spectacular Deep-Frying
Once marinated, the prawns have a light coating of the rice flour and cornstarch mixture, intended to give a light crispy texture meant to form a perfect complement to the succulent prawn within. Then, these prawns are deep-fried into a glorious golden brown, making an enticing crunch to make every bite a textural masterpiece. That’s what makes this prawn recipe 65 different from other fried prawn dishes, hence the culinary sensation.
Symphony of Flavors
Recipe for Prawns 65 is not just a crispy exterior; it’s a dish celebrating an ensemble of flavors. Yogurt brings on these tart notes, red chili brings in fiery bite, turmeric brings earthy warmth, and curry leaves bring in aromatic allure-all together in a symphonic dance. This is, relatively harmoniously, a symphony in every ingredient playing their role, hence it is spicy and savory simultaneously with just a hint of tanginess.
Serving the Extravaganza
Garnish with a handful of fresh curry leaves, green chilies, and sometimes a sprinkle of grated coconut. The general serving is to be as an appetizer or side dish by squeezing some lemon to heighten the flavors. A hot and sizzling plate of Prawns 65 recipe that serves to visually as well as gastronomically entice, both to the eyes and the taste buds.
How to Make Prawns 65 Recipe:
1. Put prawns in a mixing bowl and put turmeric powder, salt and red chili powder.
2. Add ginger garlic paste, cumin/jeera powder, garam masala powder and black pepper powder. Mix.
3. Put all-purpose flour/ maida, corn flour, lemon juice and mix well. If needed add a little water, and keep this mixture tight to deep fry. Marinate for 30 minutes.
4. Heat oil in a pan and put marinated prawns in oil. Deep fry on low to medium heat.
5. Once perfectly fried and turned to a golden brown colour, remove from the oil and put them on a serving plate.
6. Put curry leaves in oil and garnish them. Similarly put pierced green chiles in oil and garnish. Serve Prawns 65 recipes while it’s hot.
Watch this recipe on>> YouTube.
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Aloo Cutlet and
Prawns 65 Recipe Card
Prawns65 Recipe is a popular Indian dish that is known for its spicy and flavorfulpreparation. It is a variation of Chicken 65, which is a famous South Indiandish.
Ingredients
- Prawns – 500 gms. medium to large size
- Turmeric powder – ¼ tbsp.
- Salt – 1 tbsp.
- Red chili powder – 1 tbsp.
- Ginger garlic paste – ½ tbsp.
- Coriander powder – 1 tbsp.
- Cumin/jeera – ¼ tbsp.
- Garam masala powder – ½ tbsp.
- Black pepper powder – ¼ tbsp.
- All purpose flour/ maida – 2 tbsp.
- Corn flour – 2 tbsp.
- Lemon juice – 2 tbsp.
- Oil – to deep fry.
- Curry leaves – 3-4 tbsp.
- Green chiles – 3 No.
Instructions
- In a mixing dish, combine the prawns, turmeric powder, salt, and red chilli powder.
- Combine the ginger garlic paste, cumin/jeera powder, garam masala powder, and black pepper powder in a mixing bowl. Mix.
- Combine all-purpose flour/maida, corn flour, and lemon juice in a mixing bowl. If necessary, add a little water to maintain the mixture tight enough to deep fry. Allow for 30 minutes of marinating.
- Heat the oil in a skillet and add the marinated prawns. Fry in a deep skillet over low to medium heat.
- When ideally fried and golden brown, remove from oil and place on a serving tray.
- Garnish with curry leaves dipped in oil. Similarly, to garnish, dip punctured green chilies in oil. Serve while the Prawns 65 recipes are still hot.
Recipe Video
Pro-Tips to Make Crispy Prawns 65 Recipe:
Fresh prawns: You would need fresh, quality prawns for this recipe. In this recipe, you could use big prawns as the texture is usually pretty good with bigger prawns than smaller ones.
Marination: For at least half an hour to an hour, marinate the prawns. Marinating is not only meant to flavor the prawns, but it also makes the prawns soft and easy to coat or to pan-fry. Your choice of marination could be yogurt, ginger-garlic paste, red chili powder, turmeric, salt, and lemon juice.
Coating: Add crunch by coating the marinated prawns with a mixture of cornstarch and rice flour. It will add a light and crunchy crust.
Spices: Spice to taste. Add more or lesser red chili powders as per your preference. Some people also add garam masala for more flavor.
Add a beaten egg in the marinade so that the coating can hold longer on the prawns.
Cooking:
Deep Frying : Preheat oil at the proper temperature, usually at 350-375°F or 175-190°C. This is best done by using a kitchen thermometer so you can achieve your proper thermometry. A good deep-fried product will depend much on the correct temperature of the oil.
Batches: Do not overfill the frying pan. Fry the prawns in small batches for even cooking and in retaining the heat of the oil.
Do Not Overcook: Prawns are ready in 2-3 minutes. Remove them before they get overcooked as the overcooked ones stiffen to develop a rubbery texture.
Drainage: The fried prawns are then placed on paper towels so that the excessive oil drips off. They remain crispy as that.
