Spice with a crunch. Straight out of the Sion-Koliwada region of Mumbai, Prawns Koliwada is deliciously spicy and crunchy. It combines the heat of Kashmiri red chillies with the crunch from its gram flour batter. Order now!
Remove the Prawns Koliwada from the package onto a plate carefully.
Make sure you don’t toss or mix the prawns.
Deep Frying Method (Cooking time: 10 minutes)
Deep frying involves fully immersing food in hot oil. It is an extremely fast cooking method, and, despite the use of liquid oil, is best classified as a dry cooking method because it does not involve water.
Heat oil in a deep frying pan at 160-180 degree celsius. Put the prawns into the hot oil carefully.
Allow the prawns to fry for about 3-4 minutes until they turns golden brown and crispy.
Remove the prawns from the hot oil into a paper towel to absorb the excess oil.
Maintaining the correct oil temperature (160-180 degree celsius) is key to frying. If the temperature drops too low, the crust forms slowly, allowing the food to absorb more fat and become greasy. If the oil gets too hot, the food burns on the surface before it cooks through.
Allow the prawns to rest for 2-3 minutes before serving.
Serve with juicy wedges of lemon and sprinkle of chaat masala.