Chettinad Mirutuvana Eraal Varuval Recipe
Chettinad Mirutuvana Eraal Varuval
Chettinad Style Crispy Prawns
Submitted By: Taz

Ingredients:

1 lb Colossal Prawns [10/15] (Jhinga / Eraal) - shelled, cleaned, and deveined
¼ Cup Sesame Oil [NOT Toasted] AKA Gingelly Oil (Til ka Tel / Nallennai) for shallow frying

Marinade/Batter:
3 cloves Fresh Garlic (Leh-sun / Poondu) - grated into a paste
½ inch piece Fresh Ginger (Adrak / Inji) - grated into a paste
1 Tbs Cornmeal Flour (Makki ka Atta / Chola Maavu)
1 Tbs Chickpea Flour (Besan / Kadala Maavu)
1 Tbs Indian All Purpose Flour (Maida / Maida Maavu)
1 tsp Turmeric Powder (Haldi / Manjal)
10-20 Fresh Curry Leaves (Kaddi Patta / Karuveppilai) - rough chopped
Juice of ½ Lemon (Nimbu Ras / Elumichai Caaru)
1 tsp Kosher Salt (Namak / Uppu) or to taste

Preparation:
  1. In a shallow dish or bowl, mix all of the 'marinade/batter' ingredients minus the curry leaves together until most of the lumps are gone - Add a bit of water (start with 3 Tbs) and mix into a smooth batter - NOTE: Batter should be the consistency of slightly thick pancake batter - add additional water if necessary to achieve desired consistency
  2. Add the prawns and mix to coat - Add the curry leaves and again mix until thoroughly combined
  3. Cover and place in the refrigerator for 30 minutes (up to 1 hour)
  4. Heat the sesame oil in a small/medium skillet to 350-375ºF (a drop of batter should immediately bubble vigorously)
  5. Add the marinated/battered prawns to the oil one by one in a single layer leaving a little space between each and allow to fry until golden brown and cooked through (apx 1 ½ -2 minutes a side)
  6. Using a slotted spoon, transfer to absorbent paper and allow to drain for 2-3 minutes
  7. Serve hot garnished as desired with some extra lemon wedges as an appetizer, with steamed rice and raita for a light meal, or as part of a larger Indian/Chettiniar meal
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