Prawn Fritters


When five of us packed our bags for Goa, the first ‘to do’ in our list was ‘eat  sea food’. Know what I mean? Of course, this is not really a traditional cuisine, not in the pure Konkani sense but this is what brings in the Curlie’s experience, home. And every time this happens in our kitchen, we sing:

Country roads, take us to curlie’s.

To the place where we belong…

Good days, do they come back? Maybe they do. Every time we remember them. This is our remembrance to one of the best times we’ve shared together. And come what may, our prawn fritters will keep getting us back together. Enjoy!


  • Jumbo prawns: 6, deveined, tail on.
  • Flour : ½ cup
  • Milk: ½ cup (just enough to dissolve the flour and make a cake like batter)
  • Corn flour: 1 tbsp
  • Salt & pepper to taste
  • Oil: 3 tbsp.


  • In a bowl, pour milk, corn flour, salt and pepper and mix. To this, add the milk and whip up a consistency that resembles cake batter. It should not be thin or else the prawns won’t be coated well. Heat oil in a wok or a pan. Coat the prawns with batter and fry on high for 2-3 minutes. Drain on a paper towel and serve immediately.
  • Food for good times

You can also try this variation.


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