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prawn fry | royyala vepudu | prawn fry recipe | fried shrimp

Prawn fry is a famous Andhra cuisine also known as royyala vepudu. Can make easily with homemade masala spices and the prawns which is available at any market. The step by step procedure with full detailed photo and video recipe. 

Course Appetizer, Side Dish
Cuisine Andhra, Indian
Keyword fried shrimp, jhinga fry, prawn fry, prawn fry recipe, royyala vepudu, starter
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 238 kcal

Ingredients

Ingredients for prawn fry:

  • prawns(royyalu) - 1/2 kg
  • oil - 4 spoons
  • onion - 1
  • slit green chilies - 2
  • curry leaves - 1 spring
  • ginger and garlic paste - 1 spoon
  • tomato - 1
  • coconut paste - 1 spoon
  • chopped coriander leaves - 1/4 cup
  • water - 3/4 glass(as required)

Spice powders:

  • turmeric powder - 1/4 spoon
  • red chili powder - 1 spoon
  • salt - 3/4 spoon(as required)
  • garam masala powder - 1/4 spoon
  • pepper powder - 3 pinches

Instructions

Procedure for prawn fry:

    Frying spices:

    1. Heat a pan over a medium flame add 4 spoons f oil.

    2. Add chopped onions, 2 slit green chilies and a spring of curry leaves fry for a minute.



    3. Add a spoon of ginger and garlic paste.

    4. Fry till the raw smell disappears.

    5. Add chopped tomato fry till it turn little mushy.

    6. Add a spoon of coconut paste stir well.

    7. Add turmeric powder, red chili powder, garam masala powder, pepper powder and salt mix well.

    8. Stir and fry all the masala for a minute.

    Frying prawn:

    1. Add 1/2 kg cleaned prawns(royyalu) mix well.

    2. Stir well and fry for a minute.

    3. Close the lid, stir occasionally and fry for 5 minutes.

    4. Fry till the prawns absorb masala.

    5. Pour 3/4 glass of water mix well.

    6. Close the lid, stir occasionally cook till the prawn become soft.

    7. Fry until the masala dry completely and prawn turn crisp.

    8. Take into the serving plate. Garnish with chopped coriander leaves.

    9. Serve with as a side dish with roti, chapati, rice, rumali rotibiryani or any meal.