1.1 lb /1/2 kg or around 15-20 large onesPrawns/Shrimp/Chemmeen
4-6Small Red Onions/Pearl Onions chopped
1"pieceGinger finely chopped
2clovesGarlic finely chopped
4or as per spice levelGreen chilly finely chopped
¾cupGrated Cococnut optional
¼tspTurmeric powder
½tspRed Chilly powder
½tspBlack Pepper Powder
¼tspGaram Masala or Meat Masala
1tspRice flour : 1 tspoptional
1sprigCurry leaves : 1 sprigfinely chopped
Salt to taste
Oil as required for deep/shallow fry
Instructions
If you prefer uncooked version, chop the raw prawns; transfer to mixer and grind it along with all the ingredients listed above except oil to a coarse mixture. (OR) If you prefer cooked version then clean prawns, add turmeric powder and salt; cook covered in a low flame for about 2-3 mins. (Note: No need to add water as the shrimp will get cooked in its own water). Allow to cool.
Transfer the cooked prawns to a mixer and grind it along with all ingredients listed above except oil to a coarse mixture.
Now transfer the grounded mixture to a bowl; Optional : add rice flour and combine well.Check and adjust the salt.
Heat oil in frying pan; When the oil becomes hot, the flame to medium.
Grease your palms with little oil and make a small round balls from the dough; flatten into thin patties using your hands and deep fry in oil one by one, after 2 minutes go on turning the vada’s both sides and fry till its crispy (OR) If you to pan fry then fry at medium-low heat and cover with a lid for a 3-4 minutes in between so that the inside part is also cooked well.
Drain and place on plate towel. Serve warm with rice or enjoy as a snack!
Notes
The flame should always be medium, if it's too low then it will observe oil and if it's very hot then vada will not cook properly inside and will get burnt.make small balls from the mixture.
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