indian

Koliwada Prawn Fry with Lemon and Onion Salad

Name: Koliwada Prawn Fry with Lemon and Onion Salad
Yield: 1 serving
Cuisine: indian
Ingredients: 220 g prawns, peeled and deveined; 35 g chickpea flour (besan); 25 g rice flour; 18 g neutral oil; 20 g lemon juice; 90 g onion, thinly sliced; 3 g red chili powder; 1 g ground turmeric; 3 g salt; 30 g water

This pan-fried dish pairs prawns, peeled and deveined with lemon juice, onion, thinly sliced and chickpea flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

56 g Carbohydrates

23 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g prawns, peeled and deveined 220 kcal
35g chickpea flour (besan) 127 kcal
25g rice flour 91 kcal
18g neutral oil 159 kcal
20g lemon juice 6 kcal
90g onion, thinly sliced 36 kcal
3g red chili powder 1 kcal
1g ground turmeric 3 kcal
3g salt 0 kcal
30g water 0 kcal

Cooking instructions

prawnschickpea flour (besan)rice flourred chili powderground turmericsaltwater
Pat prawns dry. In a bowl, mix chickpea flour, rice flour, chili powder, turmeric, salt, and a little water to form a thick batter.
prawns
Toss prawns in the batter until well coated; rest 5 minutes.
prawnsneutral oil
Heat oil in a shallow pan over medium-high heat. Fry prawns in a single layer until crisp and cooked through, 2 to 3 minutes per side.
salt
Drain on a rack or paper towel. Sprinkle with a little extra salt if needed.
lemon juiceonionsalt
Toss sliced onion with lemon juice and a pinch of salt.
prawnsonion
Serve the hot prawn fry with the lemony onion salad on the side.