Singaporean-Style Prawn Vadai

Prawn vadai features prawn that is pressed into a dal-based batter and deep-fried. It is often eaten with a side of green chilli or chutneys.
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Prawn Vadai

Makes 6



1 tbs oil, plus more for deep-frying

65g onion, minced

1 green chilli, minced

10g ginger, minced

4g curry leaves, finely chopped

120g urad dhal, soaked 2 hours in the refrigerator

Salt to taste

6 small prawns



1/ Heat 1 tablespoon oil and fry the onions, green chilli, ginger and curry leaves until golden.

2/ Allow to cool while you prepare the dal

3/ Grind urad dal with 2-4 tablespoons water gradually until smooth to form a coarse thick, fluffy and white batter. You are looking for an aerated batter that floats when dropped into water. Ensure that your grinder does not become hot and do not add salt to the dal while blending.

4/ Dip your fingers in water or oil before forming the mixture into big golf-balls, then make a hole in the middle like a doughnut. Press a prawn on top of each doughnut before sliding into hot oil.

6/ Deep fry until golden. Remove and drain on kitchen towels.



Please note that greasy vadas result when: Dal is overgrinded, the batter is too loose or the dal is soaked for too long. Bitterness may result if the batter becomes warm when grinding or old dal is used.
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