Crispy Prawn Koliwada

Step 1

Pat the prawns dry with paper towels by pressing each one gently until the surface feels completely dry; this helps them crisp up when fried.

Step 2

In a bowl, combine the grated coconut, minced green chili, ginger-garlic paste, lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper; stir until evenly mixed.

Step 3

Add the dried prawns to the coconut mixture and toss with a spoon until every prawn is coated on all sides with the coconut crust.

Step 4

Let the prawns marinate at room temperature for 5 minutes while you heat the oil.

Step 5

Place a 12-inch skillet over medium-high heat and pour in 3 tablespoons of vegetable oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Carefully add the coated prawns to the hot oil in a single layer; you should hear an immediate vigorous sizzle.

Step 7

Let the prawns cook undisturbed for 2 minutes until the coconut coating turns deep golden brown on the bottom side.

Step 8

Using tongs or a slotted spoon, flip each prawn one at a time; cook the second side for another 2 minutes until equally golden and the prawn flesh is fully opaque.

Step 9

Transfer the cooked prawns to a plate lined with paper towels to drain excess oil for 30 seconds.

Step 10

Arrange the prawns on a serving plate; sprinkle with a pinch of salt and fresh chopped cilantro if desired, and serve immediately with lemon wedges.