I incidentally discovered this recipe as a part of my experiments in my kitchen but I didn’t have the slightest feeling that it would be so irresistibly tasty. This dish is excellent as an appetizer, starter or even as a side dish to add a little crunch and munch to your food. Try this out and experience it yourself!

Servings: 3 persons


  • Jumbo prawns – 10 to 12 nos.
  • Salt – to taste
  • Pepper powder – 1 tsp
  • Red chili powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Fennel Powder – 1/2 tsp
  • Egg – 1no.(large)
  • Cornflour – 2 tsps
  • Plain flour – for coating
  • Bread crumbs – for coating


  • In a bowl mix together salt, pepper powder, red chili powder, turmeric powder, fennel powder, corn flour and egg and ensure that it is lump free. Marinate the prawns in this mix for at least half an hour.
  • Then take individual prawns and coat them in plain flour, then again dip in the egg mix and then coat with bread crumbs. Repeat the step with all the prawns and set aside.
  • Heat oil in a wok/kadai and deep fry the prawns til they turn golden brown on both the sides. Place on a paper towel to dry the excess oil and then transfer to a serving plate.

Notes: My prawn nuggets are slightly darker than golden brown as I was  multitasking…something that I’m not very good don’t wait for it to turn so dark. The cooking time of prawns is very short, so you don’t have to worry about that too.