Malwan style shrimps

15-20 prawns, thoroughly cleaned (if you have the tiny prawns, you could use about 3/4^thcup)

2 tsp mint leaves, finely chopped

2-3 green chillies, finely chopped (I added about 4 since we all like our food hot)

2 tsp coriander, finely chopped

3 cloves of garlic, finely chopped

1 medium sized onion, finely chopped

½ tbsp rice flour (fine semolina works too)

3 tbsp besan or gram flour

½ tsp turmeric powder

½ tsp salt

½ tsp roasted cumin powder

Oil for frying

Method:

Rub the turmeric, salt and cumin powder into the prawns. Mix in the chillies, garlic, onion, coriander, mint leaves and cumin powder, making sure it has been spread evenly. Leave the mixture for about 10-15 minutes. Now add in the besan and rice flour and mix thoroughly. You don’t need to add water as such, because the onion and prawns will secrete moisture. But if the batter is too try add in a few drops of water. Make sure you don’t overdo the water. Heat oil in a pan. If you have medium sized prawns, pick a prawn individually and make sure it’s coated with the chunky batter and deep fry until red. If you have the tiny variety of prawns, just make bite-sized balls and drop them into the oil. Serve piping hot, straight off the kadhai!