Prawn/ Shrimp Varuval

Prawn Varuval is a popular Indian prawn appetizer made with prawns marinated in a delicious mix. A tasty lunch with crispy prawn is a meal to love for. These shallow-fried, crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder. 

Type of Prawns/ Shrimp

You can use any type of shrimp available in your area, but the best one to use are the;

1. King Prawns (almost transparent with a blue tail tinged with red around the edges and a long rostrum or spike between the eyes)

2. Tiger Prawns (overall rusty brown color and the distinctive black and white banding across their back and on their tail)

3. White Prawns (lighter color than brown or pink shrimp)

4. Banana Prawns (whites have cream to yellow legs and red legs have pink or red legs)

How to clean Prawns/ Shrimp

1. Make a shallow slice (or snip) through the shell on the shrimp's back, from its head to its tail, with the knife (or shears). (I begin at the fattest part of the shrimp and work my way to the tail.)

2. Then carefully remove and discard the black or green vein that runs along the back.

3. That's all there is to deveining a shrimp with the shell on—you're done. Let's move on to the next shrimp! Otherwise, follow the steps below to remove the shrimp shell.

4. Start by pinching off the tail of a shrimp, then the rest of the shell should peel off fairly easily.

5. Break off the shell at the base of the tail and remove the shell and legs, if attached, leaving the tail intact.

The prawns are further mixed in a blend of zesty spices and finally deep-fried to crispy golden perfection. This makes for an excellent meal starter given its flavorsome mix of Kashmiri red chili, ginger-garlic paste, and chaat masala simmered down with a dollop of yogurt balancing out the flavors just right.

Serve: 3 Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins

Ingredients:

Prawn Batter

12 - 16 medium-sized Prawns

6 - 8 clove Garlic

1-inch piece Ginger

1 tsp Cumin powder

2 tbsp Red Chili powder

1/2 tsp Turmeric powder

1 tbsp Lemon

2 tbsp Rice Flour

1/4 cup Oil (for frying)

1/4 tsp Salt

Water for a smooth paste

Garnish

Coriander

Lime

Pickled onion

Let's get cooking

1. Clean the prawns and wash them thoroughly and pat dry so that the batter is able to stick to the prawn. Put turmeric and salt on the prawn.

2. Soak the tamarind in water and remove the plum. Wash and peel the ginger, garlic and grind to a fine paste. Add the tamarind plum to the fine paste. To the paste add the cumin powder, red chili powder, turmeric powder, rice flour, oil, and salt. Make sure there is no lump in the paste.

3. Marinade the prawn in this mixture and leave aside for two hours, preferably in the refrigerator.

4. To a pan, heat oil and add the marinated prawn and cook for a minute on high heat. Turn over the prawn so that it does not burn. Reduce the heat and cook for two or three minutes during the prawn occasionally for uniform cooking.

5. Remove prawn and put it on the kitchen towel for the oil to drain out.

Serve it with some pickled onion and squeeze lime on it.

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