|Large prawns||540 Gram, shelled (retaining tails) and deveined|
|Oil||3 Cup (48 tbs) (For Deep Frying)|
|Ginger garlic paste||30 Gram|
|Lemon juice||25 Milliliter|
|Chili powder||20 Gram|
|Flour||20 Gram (Maida)|
|Curry leaves sprigs||5 , fried|
Mix all the marinade ingredients together in a bowl.
Add the prawns and toss well to ensure they are well coated with the marinade.
Set aside for two hours.
Heat the oil in a kadai and deep-fry the prawns a few at a time, till they turn pink and curl inwards.
Garnish with the fried curry leaves and lemon wedges and serve hot.