This tasty prawn vadai is from Sri Lanka. This is a simple snack dish that relies on the best quality small, firm prawns you can find. The aroma of the mouth-watering fried prawn vadai is wonderful. Serve this prawn vadai with a dab of lime juice or chopped onions.




Split red lentils/ masoor dhal  1 Cup
Prawns (small & unshelled)  250gm
Onions (chopped)  2
Green Chili (chopped)  3 or to taste
Dry red chilli (broken into pieces)  3
Ginger  1 inch
Curry leaves (chopped)  1 Sprig
Coriander leaves (chopped)  ¼ bunch
cumin Seeds  1 TSP
Fennel seeds  1 TSP
Salt  ½ TSP or to taste
Oil  For deep frying  

How I made it:-

  • Soak the lentils for 2-3 hours.
  • Wash the prawns and set aside.
  • Drain and grind half of the dhal coarsely along with ginger.
  • Transfer to a bowl and add the remaining dual, chopped onions, green chili, broken red chilies, cumin, fennel seeds, chopped coriander, curry leaves and salt.
  • Mix well until just combine.
  • Meanwhile heat the oil in a deep sided saucepan or wok.
  • Using damp hands roll the mixture into small balls, and then flatten into patties.

  • Press one or two prawns into each patty.
  • Then gently slip it into the oil.
  • *Always be cautious when working with hot oils.
  • Deep fry both side until crisp and golden brown.
  • Remove with slotted spoon and drain on paper towel.
  • Do the same with remaining mixture.
  • Serve hot or at room temperature.