Method

Pat prawns completely dry with kitchen paper — wet prawns create steam and prevent crispiness. Marinate: Combine Kashmiri chilli, turmeric, ajwain, ginger-garlic paste, green chilli paste, lemon juice, rice flour, cornflour, and salt. Toss prawns in this thick marinade. The marinade should coat every prawn. Marinate 20–30 minutes.
About 20 min
Tip: Rice flour + cornflour combination is the secret to an extra-crispy, lacy coating that is distinctly different from plain cornflour batter.
Heat oil to 180°C. Fry prawns in batches (do not overcrowd). Fry for 2–3 minutes, turning once, until the coating is crispy and the prawn is cooked through. The colour should be deep orange-red from the Kashmiri chilli. Drain immediately.
About 10 min
Tip: Prawns cook very quickly — 2–3 minutes is usually sufficient. Overcooked prawns become tough and rubbery.
Serve on a flat plate immediately, garnished with lemon wedges, raw onion rings, and fresh coriander. Accompany with mint-coriander chutney. Squeeze lemon liberally over the prawns just before eating. They are best eaten within 5 minutes of frying.
About 2 min
Tip: The Koli way is to eat these with your hands, squeezing lemon as you go. The finger-eating experience is entirely different.

Nutrition per serving (estimate)

Contains: shellfish