Leftover Prawn 65 | Prawn Fry

We can't always expect the restaurants to give us the taste we expect. Sometimes its just above the standard sometimes its just the opposite. Last time when we left to a restaurant, we ordered 'prawn masala' and it ended up in some pepper flavored masala that didn't satisfy our taste buds. So we did not even bother about touching it after tasting some. Everyone wanted to discard the leftover, but I opted for a parcel to take the prawn masala home. My point is why waste some hundreds for just discarding?, obviously we don't discard quickly what we make at home, right?. So as per my advice we had it packed, I came home and stored it in the refrigerator, call me frugal or whatever. The next day I prepared this crispy, delicious leftover prawn 65 and we all enjoyed it. Now am proud that I haven't wasted my hubby's money!! The only thing you should take care is, that if the prawns are over fried or cooked well already you cant fry it for a longer time, so just a few minutes cooking should be done. You can prepare the same with fresh prawns too. Am sure it will be useful for all of you. Serves as a good starter or snack.

INGREDIENTS

1. Leftover prawns - 20 pieces
2. Corn flour - 2 spoons
3. All purpose flour (or) Besan flour - 1 spoon (optional)
4. Rice flour - 2 spoons
5. Curd - 1 spoon 
6. Ginger-Garlic paste - 1/2 spoon 
7. Sambar powder - 1/2 spoon (optional)
8. Red chilli powder - 1.5 spoons
9. Saunf/fennel powder - A pinch
10. Salt - As per taste 
11. Oil - For deep frying

PREPARATION METHOD

• Wash prawns well and remove extra masala. Set aside.
• Mix all the ingredients well, add water and make a thick batter.
• Now marinate the prawns with the batter. 
• Set aside for 15 minutes and deep fry the prawns.
• Squeeze lemon and serve.

TIP 1 : You can use fresh prawns and prepare the same dish.

TIP 2 : Sambar powder gives a good aroma, but if you wish you  can avoid it.

TIP 3 : Add a spoon of soya sauce for a restaurant type prawn 65.

TIP 4 : Fry the fried prawns once again on a high flame a second time to get crispy prawn 65 and be careful not to burn it.

TIP 5 : I haven't used any coloring agents, its carcinogenic and should be avoided. Without the addition of food colors itself the prawns look good.

TIP 6 : Besan flour will stick to the pan's bottom so try using corn flour and  rice flour alone. But besan flour increases the taste. Or use all purpose flour instead.

Crispy prawn 65 is ready to be served!! Its really tasty and worth trying!!

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