Prawn Koliwada

Method

Combine gram flour, rice flour, grated coconut, green chillies, ginger-garlic paste, coriander, turmeric, cumin seeds and salt in a bowl. Add water gradually to form a thick batter, adjusting consistency to coat the prawns well. Toss the prawns in lime juice and salt, then dip each prawn thoroughly into the batter, ensuring complete coverage with the coconut mixture. Heat oil in a deep pan to 180°C and carefully lower the prawns in batches, frying for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve immediately whilst hot with lemon wedges and tamarind chutney.