Simple & Quick Recipe for Pan Fried and Rawa Fried Prawns

• Wash the Prawns with 1/2 cup water, with shell on just once and drain off all water

  
• Take off the Head, Tail & Shell of the Prawns(you can keep the head and tail on if you like)
• With the help of a sharp knife, Slit the back of each Prawn in the centre and remove the black string like object.

  Some Gyaan: The black string in the prawn is it's digestive tract. The darker the string the higher the level of dirt. Hence its always advicable to take off the string for hygiene and digestive purpose. The process of taking off the black string is called 'deveining'
  
• Place all the prawns into a bowl and apply 1/2tspn salt. Mix it well and keep aside for 10minutes
  
• Then add the gingergarlic paste, turmeric powder, chilly powder, sugar and vinegar
  
• In a pan, Heat 1tbspn oil on High flame

  
  
• Throw in the Prawns and the curry leaves and let the prawns fry on high flame for 20seconds on each side

  Note: if prawns are fried or cooked for too long they become hard, rubbery and chewy.
  
• Immediately Remove the Prawns from the pan and place it on a kitchen paper napkin to soak out any excess oil
• For Rawa Fry, coat each prawn with rawa/semolina and then follow steps 7 & 8

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