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Indian · Dinner

Prawn fry

Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Pan-fry prawns with garlic, curry leaves and pepper. A short marinade seasons them without softening their texture.

Prep
15 min
Cook
12 min
Soak, marinate, rise or chill
15 min
Total
42 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of prawn fry
Representative photograph of prawn fry. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Frying

Equipment

Wide frying pan; bowl; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 15 min

  1. Mix 600 g peeled raw prawns, 15 ml lemon juice, 1 tsp chili powder, ¼ tsp turmeric, ¾ tsp salt. Cover and refrigerate for 15 minutes.

Heat the aromatics · About 2 min

  1. Heat 30 ml neutral oil. Add 15 g garlic, chopped and dry 12 curry leaves; stir for 30–45 seconds.

Fry · About 6 min

  1. Add the prawns in one layer. Cook for 2–3 minutes per side, in batches if needed.

    Check: Prawns become opaque and firm; check 63°C / 145°F where a probe fits.

Finish · About 1 min

  1. Sprinkle ½ tsp ground black pepper over the prawns and toss briefly. Serve hot.

Tips

  • Dry curry leaves to reduce splashing.
  • Use a wide pan so prawns fry rather than steam.

Substitutions

  • Use butter instead of oil over moderate heat.
  • Use paprika instead of chili powder for less heat.

Storage

  • Get perishable Prawn fry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Prawn fry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Prawn fry to 74°C / 165°F, stirring or turning it for even heating. When Prawn fry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Prawn fry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Prawn fry becomes softer in storage.

Make ahead

  • Peel and devein prawns ahead; refrigerate them.
  • Mix the dry spices ahead. Add lemon shortly before cooking.

FAQ

Why did the pan fill with water?

Prawns may have been wet or crowded. Pat them dry and cook smaller batches.

Can I use shell-on prawns?

Yes, but this measured recipe uses peeled prawns. Shells change cooking and serving.

Do prawns need a long marinade?

No. Acid can soften them; keep this marinade short.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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