Prawn vadai recipe
Ingredients:
- Prawns/Eral-500gms
- Bengal Gram-3/4cup
- Onion medium finely sliced-1
- Ginger and Garlic paste-1tsp
- Red chilly powder-1tsp
- Turmeric powder-1tsp
- Baking soda-1/4tsp
- Curry leaves-few( roughly chopped)
- Salt to taste
- Oil required
- Grind the following ingredients to smooth paste( Ground masala paste)
- Ginger-1/2inch
- Garlic-5 cloves
- Whole dry red chilles-6
- Sombu/ Fennel seeds-1 1/2tbsp
Method:
- Wash and soak the bengal gram for 1 hour and grind it coarsely.
- In a small sauce pan add prawns, 1 tsp ginger and garlic paste, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1/4 tsp salt and few tbsps water.
- Cook the prawns for 3 mins, remove from heat and set aside to cool.
- When prawns reach room temprature chop the prawns coarsely.
- In a medium bowl add coarsely ground bengal gram, finely sliced onions, chopped curry leaves, coarsely chopped prawns, ground masala paste, turmeric powder, baking soda, required salt and 2tsp of oil.
- Mix well so the bengal gram, prawn and onion mixture is well blended.
- Heat enough oil in a pan to deep fry. When the oil is hot, divide the prawn vada mixture into equal data-sized balls.
- Flatten each ball between the palm and slide it into the hot oil, you can add maximum of five vadas at a time, depending on the data-size of the pan.
- Cook the vadas on medium heat until golden brown in color( Prawn vadai has to be crisp and crunchy outside and soft and well cooked inside).
- Once the vadas are done drain from the oil and transfer to paper towel. Serve hot.