Prawn Vadai (Eral Vadai) Recipe
Prawn vadai is a classic party dish normally prepared among mudhaliar and Chettiar communities, we serve these fritters as a side dish or as a tea time snack. My granny used to tell me in 1920's and 30's high tea or kitty party was the only way women could visit friends and relatives, these prawn vadai were always center of attraction and a conversation starter 😉 I've recreated this recipe with a twist and also wanted to have new post with better pictures and video 😂
500 Grams Prawns
1/2 Cup Roasted Bengal Gram
3 Green Chilies
3 Spring Curry Leaves (finely chopped)
3 to 5 Sprigs Coriander Leaves (finely chopped)
3 to 5 Sprigs Mint Leaves(finely chopped)
1 Tbsp Ginger and Garlic Paste
1/2 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/2 Tsp Cumin Powder
1/2 Tsp Pepper Powder
1 Tbsp Garam Masala
1 Large Onion Chopped
2 Tbsp Corn Flour
1/2 Cup Panko Bread Crumbs
Oil for Frying
Salt as per taste
Lime wedges, finely chopped mint, curry leaves and coriander for garnish...
We have to get the prawns shelled and cleaned from the supermarket or clean it our-self. I have shelled and de-veined the prawns washed it thoroughly and placed in a colander allowed the prawns to sit in the sink for 10 minutes....we dont want excess water/moisture.
After 10 minutes transfer the prawns to a mixing bowl start marinating, add 1 beaten egg, ginger and garlic paste, chilly powder, turmeric powder, cumin powder, pepper powder, 1 tsp salt and garam masala mix till all the masala is well incorporated cover and reserve.
Allow these prawns to marinate for 10 minutes in the fridge for best results marinate the fish over night.
Once the prawns are marinated add to a mixer-jar and pulse twice if the fish is ground well transfer back to the mixing bowl. Do not add water to grind the prawns. We have to only pulse the prawns and not grind in 1 or 2 speed.
Add the roasted bengal gram to the same mixer jar along with the chilies and grind to form fine powder.
Add the ground roasted chilly bengal gram powder to the prawns along with chopped curry leaves, mint, coriander and onion mix all the ingredients till well combined allow this mixture to rest for 10 minutes...
Divide the prawn batter in 2 equal portions add salt as per taste to one portion that your going to fry and consume other half can rest in the fridge. If we add salt to the entire batch the onions will tend to release excess moisture and the batter will tend to get soggy.
Heat oil in a wok on medium flame wet your hands with water or use oil, take golf ball size portion of the batter and flatten using your hands we can also use cutlet mould or cookie cutter to shape the vadas.
Gently drop the vada in hot oil and fry on medium to low flame keep turning and fry till golden brown drain from oil place on tissue paper and serve right away with mint chutney and lime wedges...Enjoy 😀
Version 2 of the same recipe: Flatten the vadas and create and doughnut shape and reserve. Mix 2 tbsp corn flour in 5 tbsp water add pinch of salt mix well and reserve.
Spread panko bread crumbs on a plate dip the vada in corn flour batter shake of excess batter and roll in bread crumbs. Gently drop these vadas in oil and fry on low to medium flame keep flipping these vadas every 30 seconds and fry until golden brown drain excess oil and place on tissue paper...serve hot Enjoy these extra crunch vadas 😉