Take about 200 grams of cleaned and deveined prawns. Roughly chop the prawns into small pieces.
Add the minced prawns to a bowl. Break an egg and add it to the bowl. Add in a little salt and the soy sauce. Mix well to combine.
Let this mixture marinate for about five minutes for the salt to get into the meat.
To the marinated prawns, add in the finely chopped curry leaves.
Add in the finely minced ginger to the bowl.
Add in the finely chopped green chillies to the bowl.
Add in the finely chopped onions.
Add in the finely chopped coriander leaves.
Add in the fennel seeds.
Mix everything well to combine. Once the mixture is well mixed, add in about a quarter cup of corn flour and a couple of tablespoons of maida. Mix everything well. Do not add any water while mixing. The moisture from the prawns and the eggs will be enough. If the batter looks very watery, add in a little bit of corn flour to adjust the consistency.
Once the batter is evenly mixed, it’s ready to be fried.
Wet your fingers in water and pinch a small piece of the batter.
Add the batter to the hot oil. Wet hands will be easier to handle as the batter will just slide off when released without sticking to the fingers. Using a fork, try to turn the fritters so they cook evenly. Cook on a medium flame for about 2-3 minutes until golden. Turn once a while so they brown evenly. Once they are golden, add in a handful of curry leaves to the oil. Let the curry leaves crisp up. Add in the deseeded and roughly chopped dried red chillies. Both curry leaves and chillies are for the aroma and flavor. Let the chillies crisp up. Make sure to deseed the chillies.
Remove the fried fritters from oil and drain on paper towels.
Our fantastic eral kaima bajji aka prawn mince fritters is ready to be served. Serve immediately. This needs to be served hot.