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½ tsp red chili powder (optional)
2-3 tbsp oil (for shallow frying)
1 tsp ginger garlic paste
salt to taste
1 sprig of curry leaves
1 green chili chopped (optional)
10 big tiger prawns
2 tbsp besan (gram flour)
2 tbsp rice flour/cornstarch
1 small onion chopped finely
1/4th tsp garam masala (optional)
½ tsp turmeric powder
Wash, peel & de vein the prawns & dry them well.
In a bowl add the salt, spices, besan, cornstarch/ rice flour, curry leaves & the prawns. Sprinkle little water & mix well.
Keep this mixture aside for 30 minutes.
Heat oil in a kadhai.
Shallow fry for 1-2 minutes, until both sides turn crispy.