Air fryer recipe · Starters
Goan Prawn Rava Fry
Plump prawns in a fiery red recheado-style marinade hugged by crunchy semolina, the beach shack classic gone light.
- 22 minTotal time
- 200°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 385kcal
- 37.2 gprotein
- 40.3 gcarbs
- 8.6 gfat
- 2.7 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Prawns, cleaned300 g
- Rava (semolina)1/2 cup
- Kashmiri red chilli powder2 tsp
- Ginger-garlic paste1.5 tsp
- Lemon juice and turmeric1 tbsp + 1/2 tsp
- Oil for brushing1 tbsp
Method
Marinate the prawns
Toss the prawns with the Kashmiri chilli powder, ginger-garlic paste, turmeric, lemon juice and salt. Let them sit for twenty minutes so the spices soak into the flesh, and the lemon and salt firm them up so they stay plump when cooked.
Set up the coating
Spread the rava on a plate and season it with a pinch of salt. Keep the semolina dry and free of water, because dry rava crisps into a crackly crust while any damp turns it into a soft paste that will not crunch.
Coat each prawn
Press each marinated prawn firmly into the rava so it is covered on every side, then shake off the loose grains. A firm press helps the crust cling to the curl of the prawn, and losing the excess keeps the coating even and clean.
Brush and preheat
Mist or brush the coated prawns lightly with oil and preheat the air fryer to 200C. A hot start helps the rava crisp quickly, which matters with prawns because they cook fast and you want the crust set before they turn rubbery.
Air-fry the prawns
Air-fry at 200C for 10 min, flipping the prawns halfway so both sides turn golden and crunchy. They are done when the rava is crisp and the prawns are opaque and just firm to the touch, so pull them out before they toughen.
