Prawn Sixty Six

About the Recipe

This recipe takes about thirty minutes from start to finish if you have your prawns cleaned and ready. The ingredients are easy to find in most Indian kitchens, though you may need to pick up oyster sauce or soya sauce if you do not keep them stocked. I make this when I want something that feels indulgent but does not require hours of prep.

It works well as a starter before a biryani or pulao, or on its own with fried rice. The batter is simple and the masala comes together quickly once the onions are browned.

Why you will love this recipe

The batter stays crisp even after you coat the prawns in the masala, which is rare in most fried and sauced dishes. That textural contrast is what makes this worth the effort of deep frying. The yoghurt and tomato puree create a base that is tangy but not sour, and the sugar balances it without making the dish sweet.

Ginger appears twice, first as juice in the batter and then as juliennes in the masala, which gives the dish a warm, sharp note that cuts through the richness. It cooks fast once you start, so everything stays lively and fresh tasting.

Cooking Tips

The most common mistake is adding the yoghurt to the masala when the heat is too high, which causes it to split and turn grainy. Lower the flame before you add it and stir constantly until the oil separates. If your batter is too thick, the prawns will end up heavy and doughy instead of light and crisp. Aim for a consistency that coats the back of a spoon but drips off slowly.

Do not skip the step of frying the onions until golden brown. If they are still pale, the masala will taste raw and sharp instead of mellow.

Top Tips

• Pat the prawns completely dry with a kitchen towel before dipping them in the batter, or the coating will slide off during frying.
• Fry the prawns in batches of three or four so the oil temperature does not drop too much, which makes them greasy instead of crisp.
• Whisk the yoghurt with tomato paste before adding it to the masala to prevent lumps from forming.
• Use a slotted spoon to remove the fried prawns and drain them on a paper towel before adding them to the masala.
• If you do not have oyster sauce, soya sauce alone works fine, though the dish will be slightly less sweet.
• Add the water at the end only if the masala looks too thick. You want it to coat the prawns, not pool at the bottom.

Serving and Storing Suggestions

This recipe serves four as a starter or two as a main course with rice. Prep time is about fifteen minutes, and cooking takes another fifteen. Serve it immediately while the prawns are still crisp and the masala is warm. The batter loses its crunch if the dish sits too long, so I do not recommend making it ahead.

Leftovers can be stored in the fridge for up to a day, but reheat them in a hot pan rather than the microwave to bring back some of the texture. Garnish with coriander leaves and serve with lime wedges on the side.

Similar Recipes

• Chilli Prawns
• Manchurian Prawns
• Apollo Fish
• Prawn Koliwada
• Garlic Butter Prawns

Nutrient Benefits

Prawns are a good source of lean protein and contain selenium, which supports immune function. The ginger and garlic in the masala have anti-inflammatory properties and aid digestion. Yoghurt adds probiotics that support gut health, though some of the beneficial bacteria are lost during cooking. The curry leaves provide antioxidants and are thought to help regulate blood sugar. However, this dish is deep fried and contains added sugar, so it is best enjoyed occasionally rather than as a regular part of your diet.