Crispy Prawns Recipe using bread crumps, herbs and cheese

I am a great fan of Prawns. You can get all my prawn recipes here.  If I get to see a new prawn recipe, I try it immediately. I want to try something new variety in prawn and so browsed the net and found this crispy prawn recipe. This is really very crispy and tasty and my kids loved it very much and it was a big hit in my family. As my son is a picky eater and when I gave this, first he bite very small piece and immediately, he grabbed the prawn from me and asked for more. So its a kids friendly recipe too. Try this and let me know, how your family members appreciated you. Now lets go the Crispy prawn recipe.

How to make Crispy prawns

Preparation time: 30 min | Cook Time: 20 min | Serves: 5

Recipe Category: Starters | Recipe Cuisine: International

Ingredients

• Prawns – 500 gms (forzen also works well)
• Chilli powder – 1/2 tsp
• White pepper powder – 1/2 tsp
• Oregano – 1 tsp
• Basil leaves – 1 tsp
• Parmesan cheese – 1 tsp + 2 tsp (to mix with bread crumps)
• Rice flour – 1.5 tsp
• Bread crumps – 1 cup (or as needed) ( I used store bought bread crumps)
• All purpose flour / maida – 2 tsp
• Corn flour – 1 tsp
• Water – 1/2 cup
• Salt – as per taste
• Oil – for frying

Method 

1. Remove the shell of the prawn and clean the prawns with salt.
2. Now add the chilli powder, white pepper powder, oregano, basil leaves, and required salt in a bowl and keep it ready.

3. Mix the prawns to this and mix gently. Allow to rest for 30 min atleast. Now add the parmesan cheese to it and mix it.

4. Add the rice flour to this and mix well. In another plate add the bread crumps and parmesan cheese and mix well and keep it ready.

5. Add the corn flour, all purpose flour and water and make a paste and keep aside. Now dip the prawns in the APF-corn mixture.

6. Place the dipped prawns in the bread crumps and roll it. Again dip the coated prawns in the APF corn paste and again roll in the bread crumps. This is done for more crispiness and also gives a good coating. ( if you don’t want the double coating you can leave this step ). Do the same for all the prawns.

7. Allow to rest for 5 min. Now in a kadai or wok, add oil and heat it. When it is medium hot, slowly fry the prawns in batches.

8. When they turn into golden colour, remove from oil, filter the excess oil wih a kitchen tissue.

9. Serve hot with a spicy tomato chilli sauce or any spicy sauce of ur choice. 

Note:

1. Cleaning the prawns in salt removes the bad smell.
2. Instead of All purpose flour and corn mixture, you can use egg. This Creates a very good binding. I didn’t use it as my mom won’t eat eggs. 
3. If you do not like oregano and basil, you can skip it, but I recommend as it gives nice flavor. 
4. You can try adding our own Indian spices like garam masala, tikka masala for more flavor and spiciness. I am also planning to do when I try the same next time.
5. Instead of Paremesan cheese, you can add regular cheese too or a combination of both.

You can check other prawn recipes below

Prawn 65

Prawn pepper gravy

Prawn cutlet

Prawn tikka 

Prawn fry

Prawn Gravy

Tags: Prawn Recipes, How to make Crispy Prawn, Crispy Prawns, Shrimp recipes, How to make Crispy Shrimps, Crispy Shrimps, Prawn using bread crumps, Prawn using Oregano, Prawn using basil, Prawn using parmesan cheese, Prawn using cheese, Crispy prawns step by step

The post How to make Crispy Prawns – Step by step | Prawn Recipes | Sunday Special recipes | Non veg snacks | Party Snacks appeared first on Learning-to-cook.

Ingredients

• Nethili karuvadu / Anchovies (dry fish) – 1/2 kg
• Onion – 2 (cut lengthwise)
• Tomato – 1 (small)
• Belacan paste – 2 to 3 tsp
• Dry Red Chillies – 3
• Garlic – 4 flakes (chopped finely)
• Oil – 3 tsp
• Chilli powder – 1 tsp  (optional)
• Coriander powder – 1/4 tsp (optional)
• Salt – as per taste
• Turmeric powder – 2 pinches (optional)
• Curry leaves – few
• Coriander leaves – few
• Water – if needed (optional)

Method

• Wash the anchovies nicely and allow to soak for 15 min at least.
• Soak the dry chillies in hot water.
• Filter the water completely, and mix the chilli powder, turmeric, little salt and coriander powder and allow the marination for another 10 min.
• In the mean time, make a paste with the dry chillies and tomato and keep ready.
• Now adding 1 tsp of oil, fry the anchovies nicely until crispy and keep aside.
• In a pan, add oil, onion and curry leaves and fry them until light brown color.

• Add the belacan paste and garlic and saute well, till the aroma comes.
• Now add the fried anchovies and chilli paste.
• If needed sprinkle little amount of water.
• Check for the seasoning and switch off the stove.
• Garnish with coriander leaves and server this famous malaysian dish with roti, chappathi or plain white rice.

Note:
The actual recipe, do not allow the marination of chilli powder, turmeric powder, coriander powder (my mom mixed it without my knowledge)

The post Ikan Bilis Sambal / Nethili Sambal / Anchovies Semi Gravy appeared first on Learning-to-cook.

Ingredients

• Prawns – 1/2 kg
• Onion – 2
• Tomato – 1
• Coarse Pepper powder – 1 tsp ( can be increased or decreased according to spiciness)
• Oil – 3 tsp
• Mustard seeds – a pinch
• Urud dal – 1/4 tsp
• Cumin / Jeera – 1/2 tsp
• Green chillies – 1
• Ginger garlic paste – 1 tsp
• Curry leaves – a handful
• Turmeric powder – 1/4 tsp
• Chilli powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Salt – as per taste
• Lemon juice – 1/2 tsp

Method

• Clean the prawns with salt nicely.
• In a kadai / pan, add the oil.
• When hot, add the mustard seeds, urud dhal, curry leaves.
• Add the Ginger garlic paste, Onion and tomato and cook till the onions become translucent.
• Now add in the prawns, salt, turmeric powder, chilli powder, coriander powder and cook.
• No need to add water as the prawns automatically leave some water.
• Now add in the pepper powder and let it cook well till the oil comes out of the gravy.
• Before switching off, add the lemon juice.
• Serve hot with rice or chappathi or Nan etc…

The post Prawn Pepper Gravy appeared first on Learning-to-cook.

Ingredients

For Marination

• Fish – 1/2 kg (I used Vangiram Fish)
• Chilli powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – 1/4 tsp
• Pepper powdr – 1/4 tsp

For Gravy

• Oil – 2 tsp
• Mustard – a pinch
• Curry leaves – few
• Green chillies – 3 (cut lengthwise)
• Ginger – 1/2 tsp
• Coconut milk – 1st extract – 1 cups
• Coconut milk – 2nd extract – 2 cups
• Onion – 1
• Tomato – 1
• Lemon juice/vinegar – 1/2 tsp
• Salt – as per taste

Recipe Source : Ranji’s Kitchen Corner

Method

• Wash the fish pieces with 1/2 tsp of salt (so that the fish smell goes off).
• Mix the fish pieces with the turmeric powder, chilli powder, salt and pepper powder and marinate for 1 to 2 hr.
• In a Kadai, add oil and when it is hot, add mustard seeds.
• When they start spluttering, add the curry leaves, green chillies and ginger and saurte till the raw smell of ginger goes off.
• Now add the onion and saute till it becomes transculent.
• Add the tomato, salt and cook till becomes soft.
• Now add the 1st extract coconut milk and put the marinated fish into this and allow to boil untill the fish gets cooked.
• When the fish is fully cooked, add the 2nd extract coconut milk and switch off the gas.
• Now add the Lemon juice and just mix only once.
• Serve hot with rice.

 This goes to my event Dish Name Starts with F

The post Fish Molee / Fish in Coconut Milk Gravy appeared first on Learning-to-cook.

Ingredients

• Prawns / Eral – 1/2 kg
• Turmeric powder – 1/5th tsp
• Shan Tikka Masala – 2 tsp
• Lemon Juice/ Vinegar – 2 tsp
• Ginger Garlic paste – 1 tsp
• Butter – 1 tsp
• Salt – to wash the prawns

Method

• Wash the prawns well in salt.
• In  pan, add the prawns, and start frying adding the turmeric powder.
• The prawns starts to curl. (Do not add any water).
• When all the prawns gets curly shape, switch off and allow to cool.
• Now add the Tikka masala, lemon juice, Ginger Garlic paste and butter and mix well, such that, all prawns are well coated with masala.

• Refridgerate for 1 to 2 hrs.
• Now preheat the oven to 200 C and arrange the prawns as shown in picture and allow to cook for 15 to 20 min.

• Remove from oven and serve hot as side dish or as snack.

This goes to my event Dish Name Starts with E

The post Prawn Tikka / Eral Tikka appeared first on Learning-to-cook.

• Prawn – 1/2 kg
• Onion – 2 (Shallots – 20)
• Tomato – 2
• Green Chilli – 3
• Garlic – 5 cloves
• Coconut paste – 2 tsp
• Chilli powder – 2 tsp
• Coriander powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• Salt – as per taste
• Jaggery – 1 tsp
• Pepper (grounded) – 1/4 tsp
• Tamarind – lemon sized
• Fenugreek – 1/4 tsp
• Cumin seeds – 1 tsp
• Mustard seeds – a pinch
• Oil – 5 tsp
• Curry Leaves – few
• Coriander leaves – for garnishing

Method

• Clean the prawns and keep aside.
• Soak the tamarind in 1 cup hot hot and take out the juice alone.
• In a kadai, add oil, and splutter mustard seeds, cumin seeds, fenugreek seeds.
• Add the chopped onion, green chillies, garlic and fry till the onion becomes translucent.
• Now add the tomato and saute till they become soft.
• Add the prawns, chilli powder, coriander powder, turmeric powder and salt.
• When the oil starts separating, add the tamarind juice and water, pepper powder and jaggery and allow to cook for 10min.
• Now check in the salt and add if necessary.
• Finally add the coconut paste and again cook for another 5 min.
• Garnish with Corainder leaves and serve hot with plain rice.

The post Prawn Kuzhambu appeared first on Learning-to-cook.

Ingredients

For marination

• Fish – 2 pieces
• Chilly powder – 1
• Pepper powder – 1 tsp
• Turmeric powder – a pinch
• Salt – 1/4 tsp ( as soya sauce contains salt, use less salt first)

• Maida/ all purpose flour – 1 tsp
• Corn flour – 2 tsp
• Rice flour – 1/2 tsp
• Ginger/garlic paste – 1 tsp
• Pepper powder -1 tsp
• Milk – 4 tsp
• Salt – 2 pinch

For Munchurian

• Chilli sauce – 1 tsp
• Tomato sauce – 2 tsp
• Soya sauce – 1 tsp ( i used dark soya sauce)
• Ginger – 1/2 inch (chopped finely)
• Garlic chopped – 2 (chopped finely)
• Green chilly chopped – 5 (cut lengthwise)
• Spring onion –  1 bunch
• Onion chopped – 1 (cut into cubical)
• Vinegar – 1 tsp
• Sugar – a pinch

For frying

• Oil – as required for frying

Method

• Marinate the fish pieces with the ingredients under marination.
• Keep aside for 30 mts.
• Make the batter with the ingredients under batter.
• In a kadai, pour oil and heat it.
• Dip the marinated fish pieces in the batter and fry in the oil.
• Filter out excess oil with a kitchen towel.
• In another pan, add little oil, when hot add the onions, garlic, ginger, green chillies, spring onions.
• When the onions becomes transparent, add the sauces and vinegar, sugar and mix well.
• Finally add the fish pieces and again mix it.
• Garnish with some spring onoins and serve hot.

 [I have used whole fish pieces, but it can be cut into small pieces before marination itself and can proceed with the munchurian steps].
 
This goes to my event CID – 2010
 
 

The post Fish Munchurian appeared first on Learning-to-cook.

Here is the recipe…

Ingredients

• Frozen prawns – 1/2 kg
• Tom Yam cubes – 2
• Ikan Bilis cube -1 (if not available can be replaced with another tom yam cube)
• coconut milk – 200ml
• Water – 4 cups
• Lemon grass – 1 stalk (sliced)
• Red onions – 1
• Tomato – 1
• Ginger –  2″ (chopped)
• Green Chillies – 6 (chopped)
• Spring onions – 1 (chopped)

Method

• In a pan, add the water and bring to boil.
• Add the cubes, lemong rass, red onions, ginger.
• Simmer for 15 minutes.
• Add the chopped chillies, tomato, spring onions and prawns.
• Allow the prawns to cook.
• Add the coconut milk (i didnt have coconut milk and so i used 4 tsp of grated coconut).
• Bring to boil.
• When the prawns are cooked, switch off.
• Garnish with coriander leaves and serve hot.

The post Tom Yam Coconut Prawns appeared first on Learning-to-cook.

Ingredients

• Vaala Meen pieces – 15 
• Turmeric powder – 1 tsp
• Coriander powder – 1.5 tsp
• Red chilli powder – 1 tsp

Method

• Wash the fish pieces well in water.
• After washing, Soak the pieces in water for 15 mts.
• Marinate the above ingredients for 10 mts.
• Fry the fish peices in oil in small batches.
• Goes Well with Rasam Sadham, curd rice etc.

The post Vaalai Karuvadu Varuval( Ribbon fish dry Fry) appeared first on Learning-to-cook.

Ingredients

• Crab – 6 (big)
• Mustard seeds – a pinch
• Fennel seeds – 1/4 tsp
• Cloves – 4
• Cinnamon stick – 1 (crushed into pieces)
• Star anise – 2
• Cardamom – 1
• Black gram – 1/2 tsp
• Bengal Gram – 1 tsp
• Green chillies – 3 (cut lengthwise)
• Onion – 2 (chopped nicely)
• Ginger garlic paste – 1 tsp
• Curry leaves – few
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chilli powder – 1/2 tsp (if more spicy is needed)
• Salt as per taste
• Sesame oil – 2 tsp
• Coriander leaves for garnishing
• Lime juice/Vinegar – 1/2 tsp

Method

• Cook the crab with 1/4 tsp turmeric powder and little salt.
• When the crabs becomes soft, remove it from stove and allow it to cool.
• Remove the crab meat alone from the body and the bigger claws and keep it in a bowl.
• In a kadai, add oil, mustard seeds, fennel seeds, cloves, cinnamon stick, star anise, cardamom.
• When the mustard seeds splutter, add the black gram and bengal gram and fry.
• When they becomes slight red colour, add the onions, ginger garlic paste, green chillies, curry leaves and saute well.
• When the onions becomes brown colour, add the crab meat, turmeric powder, coriander powder, chilli powder, salt and cook for 3 mts.
• Before switching off the stove add the vinegar or lime juice.
• Garnish with coriander leaves and serve hot as side dish.

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