Prawn Paniyaram is a perfect evening snack or starter, crispy yet spongy paniyaram filled with a sweet and slightly spiced prawns is truly a fish lovers delight.
I was inspired to recreate a traditional southindian snack using prawns and a different batter base. People who want to use gluten-free batter please feel free to use regular idly or dosa batter instead of this egg based batter.
1 1/2 Cups Maida ( All purpose flour)
1 Tbsp Fruit Salt (Eno)
1/2 Tsp Baking Powder
1 Pinch Cooking Soda
1 Maggi Bullion Cube (If you cannot find bouillon cube use chicken soup or vegetable soup which is available in the market)
1 Cup Water
5 Sprigs Spring Onions
1/2 Inch Ginger
1/2 Medium Onion
150 Grams Prawns
1 Tbsp Soya Sauce
1 Tbsp Spicy Chilly Sauce
1 Tbsp Butter
Salt and pepper as per taste
Oil as required...
First Step Prepare Batter:
1. Bring 1 cup water to boil. Add the bullion cube whisk and form a stin soup base. If your using a soup packet follow the instructions given on the packet and prepare the soup. Once the soup is ready remove from flame allow to cool.
2. Using a fine mesh sieve sift the all purpose flour, baking powder and cooking soda.
3. Whisk the eggs lightly. Add the sifted flour along with fruit salt whisk to form a lump free batter. Gardually add the soup whisk to form a semi thin batter. The consistency should be slightly thinner than a pancake or bajji batter.
4. We have not used salt as the soup base contains enough salt however many people prefer slightly excess salt. Taste test and check if the batter is as per your taste and add salt if needed.
5. Once the batter is formed allow to rest for 1 hour the batter will form tiny bubbles.
Second Step Filling:
6. Peel, devein and chop the prawns into tiny pieces. Wash the prawns, drain using a colander and pat dry, reserve.
7. Peel, Wash and chop all the veggies including spring onions as fine as possible, reserve.
8. Heat a pan with a tbsp butter. Add all the ingredients together and fry for a minute. Add the soya sauce and chilly sauce cover and cook for 4 minutes.
9. If there is excess moisture from the prawn place on high flame allow the moisture to evaporate. check for salt and pepper add according to taste once the prawns have cooked remove from flame reserve.
Since we have chopped the prawns into tiny pieces it will cook fast.
Lets prepare Paniyaram:
10. Heat a takoyaki or paniyaram Kaalu on medium flame. I find using a non stick paniyaram pan is easy to clean and also can prepare many different paniyaram recipes.
11. Add a spoon of oil to each mould. Start adding a spoon full of filling to every mould.
12. Ladle the batter covering the filling cook for a minute. Using a skewer or a spoon flip the paniyaram gently. Cook on all sides till the paniyaram is turns light brown in color. Serve hot with spicy garlic mayo or ketchup...Enjoy 😁