Delicious crunchy prawns coated in a spicy cornflakes mixture. Tempered with coconut oil flavoured with curry leaves and green chilies, they are crusty on the outside, and soft and juicy on the inside, fragrant with the roasted aromas of Kerala spices. Easy to make for a quick seafood starter or meal. Serve with a mango pickle mayonnaise and a side salad!
- 500g / 12 -14 pieces large prawns, cleaned deveined (without shell)
- ½ teaspoon salt
- ½ teaspoon turmeric
- 1 cup cornflakes Click here to buy
- 1 teaspoon whole cumin
- 2 teaspoons whole coriander
- a pinch asafoetida (optional)
- 1 whole egg, well beaten
- 10-12 curry leaves (washed and dried)
- 1 large dry red chili
- 4-6 whole black peppercorns
- 3 green chilies, halved
- 8-10 curry leaves
- 3 tablespoons coconut oil Buy our favourite coconut oil
- 2 tablespoons coconut oil Buy our favourite coconut oil
- Add salt and turmeric to clean prawns and allow to marinate while preparing other ingredients.
- Grind cornflakes in a chopper or grinder until you get a coarse powder.
- 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 asafoetida and keep aside.
- 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.
- 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.
Cornflakes and spices are essential. If you do not have whole red chilies, you can substitute ¼ teaspoon ground red chili in the final cornflake mixture (don’t brown the ground chili 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.