Prawn puffs are an easy appetizer to start your meals with or can also be served for tea. This recipe makes soft and creamy prawn puffs that you will surely like.
This is my mother’s recipe which she got from a famous chef. From the first time she made this for tea, it has become a family favorite. I love the taste of green chili in the prawn puff, if you are not a green chili fan, then you can alter the recipe slightly to suit your taste.
RECIPE FOR PRAWN PUFF
- 2 cups small prawns (deveined)
- 1 cup wheat flour
- 1 mug water
- 1 tsp. chili powder
- 1 egg
- 2 tbsp. butter
- salt to taste
- 1/2 tsp. of salt and chili powder to marinate prawns
- Marinate prawns with some salt and chili powder. Add butter to boiling water.
- Add chili powder to the water. (Keep flame on medium throughout)
- Add salt then flour to the water. Stir fast before lumps form.
- Add some butter in a pan and sauté the prawns.
- Add prawns to the batter and turn off the flame.
- After the batter cools completely, add a beaten egg to it.
- The batter should be quite thick, thicker than the consistency of cake batter.
- Heat some oil. Pour spoonfuls of the prawn puff batter in the oil and deep fry till golden brown.
- Keep the fried prawn puff on a paper serviette, to absorb the oil.
- Prawn puffs should be crispy outside and cheesy inside. ENJOY!
Clean and marinate prawns.
Melt butter in hot water.
Add chili powder then flour and mix till there are no lumps.
Stir-fry the marinated prawns.
Add chopped green chili to the prawn puff batter.
Add the beaten egg to the batter.
The batter should be thick.
Pour tablespoon sized batter in hot oil. Have the flame on low, if the flame is too high the crust will harden and the insides will remain uncooked.
Fry prawn puff till it turns a lovely brown color.
Serve hot with milk tea or with cool juice!
Easy way to devein a shrimp without removing the head
Useful notes for this recipe
- Use small prawns for this recipe. Small prawns are tastier than the huge ones.
- If you’re using small prawns just remove the head. Don’t shell the prawns.
- If you are using bigger prawns then cut each one into 3-4 pieces.
- If you don’t like prawns you can try this with boiled beef.
- You can also use cheddar cheese instead of prawns or along with prawns.
- This recipe has no baking powder. The egg makes the prawn puffs soft.
- Your prawn puff should be crispy on the outside and creamy inside.
Prawn puffs are good for hors d'oeuvre. You can also serve these at a party or when you have some guests at home. Prawn puffs will also make excellent picnic food. Make sure you eat these prawn puffs while they are still warm. Prawn puffs becomes soggy when its cold.