Eral Fry, Spicy prawn fry recipe

Recipe for simple and spicy South Indian style prawn fry with black pepper and curry leaves. Recipe with step by step pictures.

This is a very simple recipe for prawn fry seasoned with lots of black pepper and curry leaves. The batter for coating the prawns is made with regular idli-dosa batter mixed with spices and seasoning. The dosa batter is our very own tempura batter 🙂 The dosa batter coating holds the seasoning well. It crisps up fantastically when fried in oil. The only thing to make sure is that the batter needs to be a little thick so it adheres to the prawns well.
Here is the recipe for idli dosa batter.
https://www.kannammacooks.com/how-to-make-soft-idli-recipe/

Here is how to do Eral Fry, Spicy prawn fry recipe:

Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. Insert completely till the tip. The tooth pick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked.
Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise the prawns will not release easily after deep fried in oil.

Take a bowl and add in a cup of thick idli-dosa batter. To the batter add in the salt, black pepper powder, chopped curry leaves, red chilli powder, turmeric powder and a teaspoon of thick ginger garlic paste. Mix well to combine. If batter is not thick, use a few teaspoon of besan to adjust the consistency.

Heat oil in a kadai until hot. Dip the prawns toothpick skewer in the dosa batter and gently shake off any excess. Add in the prawns to the hot oil. Its important to shake off excess dosa batter. Otherwise the prawns will be very oily and very doughy too!

Fry till the prawns are golden.

Serve hot with some lime / lemon wedges.

Eral Fry, Spicy prawn fry recipe

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Pin Recipe

Recipe for simple and spicy South Indian style prawn fry with black pepper and curry leaves. Recipe with step by step pictures.

• Total Time: 20 mins
• Yield: 3 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup regular idli-dosa batter
• few teaspoon of besan (optional)
• 1 sprig curry leaves, finely chopped
• 1 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon salt
• 200 grams medium sized prawns
• Lemon wedges to serve
• Tooth pics for skewer

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Instructions

1. Wash, clean and devein the prawns. Take a toothpick and insert into the tail end of the prawn. The tooth pick will help the prawn hold its shape when fried in oil. Prawns have a tendency to curl when cooked.
2. Take a bowl and add in a cup of thick idli-dosa batter. To the batter add in the salt, black pepper powder, chopped curry leaves, red chilli powder, turmeric powder and a teaspoon of thick ginger garlic paste. Mix well to combine.
3. Heat oil in a kadai until hot. Dip the prawns toothpick skewer in the dosa batter and shake off any excess. Add in the prawns to the hot oil.
4. Fry till the prawns are golden.
5. Serve hot with some lime / lemon wedges.

Notes

Note: I soak the toothpick in water for an hour and then use it to skewer the prawns. Otherwise the prawns will not release easily after deep fried in oil.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Cuisine: Tamilnadu