Air fryer recipe · Mains
Koliwada Prawns
Prawns coated in a spiced gram flour crust, air fried until crisp and dry.
- 18 minTotal time
- 200°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 130kcal
- 17.4 gprotein
- 4.8 gcarbs
- 5.0 gfat
- 0.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- prawns400 g, cleaned
- gram flour3 tbsp
- rice flour1 tbsp
- red chilli powder1 tsp
- carom seeds1/2 tsp
- ginger garlic paste1 tsp
- oil1.5 tbsp
Method
Make the coating
Mix the gram flour, rice flour, red chilli powder, carom seeds and ginger garlic paste with a splash of water and salt into a thick paste that clings to the back of a spoon. A thick batter coats the prawns evenly and fries up crisp.
Coat the prawns
Pat the prawns fully dry with a cloth, then toss them in the paste until each one is evenly coated. Drying them first stops the batter from sliding off and helps it grip and crisp up.
Oil and arrange
Brush the basket and the coated prawns lightly with oil, then lay the prawns in a single layer without touching. Spacing them lets the hot air crisp every side instead of steaming them soft.
Air fry until crisp
Cook at 200°C for 6 minutes, flip carefully, then cook for another 5 min. The prawns are done when the coating is dry and crisp and the prawns turn opaque and pink, about 11 min total at 200°C.
