Quick-Fried Prawns

Name: Quick-Fried Prawns (Tali hui jhinga)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 lemon, halved; 350 g/12 oz peeled, good-quality raw prawns, defrosted and patted dry; 1 tablespoon cayenne pepper; about 1 teaspoon freshly ground black pepper; 75 g/3 oz rice flour, or use cornflour as a substitute; 2 teaspoons ground turmeric; 2½ teaspoons salt; vegetable oil, to deep-fry; 2 tablespoons ground cumin seeds

Tali hui jhinga

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

You may stick toothpicks in these prawns and pass them around with drinks, or serve them as a main course.

Ingredients

75 g/3 oz rice flour, or use cornflour as a substitute
2 teaspoons

Asia
India
Fish course
Starter
Pescatarian

Method

Mix together the flour, turmeric, cayenne, cumin, salt and black pepper.
Set about 4cm/1½ inches of oil to heat in a deep frying pan or other utensil for deep-frying over a medium flame.
Meanwhile, dip the prawns in the flour mixture and coat them thoroughly.
When the oil is hot, put in as many prawns as the utensil will hold in a single lay