Air fryer recipe · Starters
Goan Rava Recheado Prawns
Plump prawns jacketed in tangy recheado masala and crunchy semolina, straight off a Panaji veranda.
- 14 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 325kcal
- 27.3 gprotein
- 47.5 gcarbs
- 2.3 gfat
- 5.8 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large prawns, peeled16 pieces
- Recheado masala paste3 tbsp
- Fine semolina (rava)1/2 cup
- Rice flour2 tbsp
- Lemon juice1 tbsp
Method
Clean the prawns
Devein the prawns and leave the tails on for an easy grip. Rinse them, then pat them really dry with a cloth or paper, as any surface water will make the masala slide off during coating.
Coat in recheado
Toss the prawns with the recheado masala, lemon juice and a little salt until each one is evenly stained red. Let them sit for 15 minutes so they soak up the tangy, spicy flavour before coating.
Dredge in rava
Mix the semolina and rice flour on a plate. Press each masala-coated prawn into the mix so a sandy crust sticks all the way around. This rough coating is what fries up shatteringly crisp.
Mist with oil
Arrange the prawns in a single layer in the basket and spray both sides well with oil. The oil is what turns the pale rava crust deep golden, so do not skip it or they will stay dry-looking.
Air-fry the prawns
Air-fry at 190C for 12 min, turning once halfway through. They are done when the crust is golden and the prawns have curled up and turned firm and pink all through.
