The Pepper Cook Logo

the pepper cook

Simplified International Flavours

cornflakes and spice encrusted prawns

Crunchy prawns coated in a spicy cornflakes mixture, a tasty north Indian receipe!


  • 500g / 12 -14 pieces large prawns, cleaned deveined (without shell)
  • ½ teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 cup cornflakes
  • 1 teaspoon whole cumin
  • 2 teaspoons whole coriander
  • 10-12 curry leaves (washed and dried)
  • 1 large dry red chili
  • 4-6 whole black peppercorns
  • a pinch aesofetida (optional)
  • 1 whole egg, well beaten
  • 3 tablespoons coconut oil
  • 2 tablespoons coconut oil
  • 3 green chilies, halved
  • 8-10 curry leaves
Crunchy prawns coated in a spicy cornflakes mixture, a tasty north Indian receipe!


  • 1. Apply salt and turmeric to cleaned prawns and allow to marinate while preparing other ingredients.
  • 2. Grind cornflakes in a chopper or grinder until you get a coarse powder.
  • 3. Heat a frying pan on medium heat, add whole spices and curry leaves. Stir the spices until they start changing color to a golden brown. Remove from heat and cool. Grind in a spice grinder or food process to a coarse powder. Mix cornflakes, spices and aesofetida and keep aside.
  • 4. Heat 3 tablespoons of coconut oil in a non-stick frying pan. Dip each prawn in the beaten egg, and dip in cornflakes mixture to coat. Fry for 2 minutes on each side, until cornflake coating has browned.
  • 5. Place cooked prawns in a serving dish. Heat 2 remaining tablespoons of coconut oil on medium heat. When hot, add curry leaves and chilies. Fry for 2 minutes, then pour oil on top of prawns and serve immediately.

    Serves: 2-4 people as a starter
    Ingredients: 12

Critical Ingredients

The cornflakes and spices are essential. If you do not have whole red chilies, you can substitute ¼ teaspoon red chili powder in the final cornflake mixture (don’t brown the chili powder with other spices- it will burn). The asafoetida is optional. While you can skip the tempering, the additional green chilies and curry leaves do add a lot of flavor to the dish.

go back
Print Friendly

Leave a Reply

Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

about me

latest recipe

Mom's Recipe #13 - Chicken Kofta Curry

read more
Subscribe to have new recipes delivered right to your inbox!
Email *
Follow The Pepper Cook On Instagram