Cookd Kerala Prawn Fry
- 15 min
- medium
- Serves 2
Kerala prawn fry marinated in Cookd Kerala Chicken Fry masala and deep-fried crisp. Medium-spicy, serves 2, 15 minutes plus marinating, step-by-step video.
Good for: Party, Rainy Day
Ingredients
Cookd Kerala Chicken FryWater2 tbsp
Prawns500 grams
OilFor Deep Frying
Curry leaves1 sprigs
Green Chilli2
Contains: shellfish.
Nutrition
Per 1 person, and for all 2 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 2 people |
|---|---|---|
| Energy | 367kcal | 734kcal |
| Protein | 51g | 102g |
| Carbohydrate | 17g | 33g |
| Fat | 10g | 20g |
| Fibre | 2.1g | 4.2g |
| Sugar | 0.2g | 0.4g |
Cookd masalas for prawns
Method
Add the Cookd Kerala Fry Masala to a bowl, along with water. Mix it to form a thick paste. Add the prawns and mix till it is coated evenly. Let it marinate for at least 30 minutes.
Deep fry in hot oil, until crispy, around 3-4 minutes.
Add the curry leaves and the green chilli to the hot oil to crispen. Remove the prawns from the oil and drain on paper towels.
Before you start
- How long does Cookd Kerala Prawn Fry take?
- 15 minutes from start to finish. That is 5 minutes of preparation and 10 minutes of cooking.
- How many people does Cookd Kerala Prawn Fry serve?
- 2. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Cookd Kerala Prawn Fry vegetarian?
- No, it contains meat or fish.
- Is Cookd Kerala Prawn Fry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Cookd Kerala Prawn Fry?
- 500 grams Prawns, 50 grams Cookd Kerala Chicken Fry, 2 Green Chilli, 2 tbsp Water, For Deep Frying Oil, 1 sprigs Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Cookd Kerala Prawn Fry?
- No, it is cooked in an open pot.
- How many calories are in Cookd Kerala Prawn Fry?
- About 367 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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