Prawn Vadai

1 hour


12 pieces

It’s hard to miss this pasar malam snack! Satisfy your Singapore local night market food cravings with this Prawn Vadai recipe.

Learn how to make these savoury fritters from scratch. Similarly to a freshly-made doughnut, this deep-fried snack is very crispy on the outside and fluffy within!

Feeling adventurous? Give a kick to the tastebuds and pair your Vadai with fresh green chilli for the ultimate experience.

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Adjust Servings
300 g Urad Dhal
1/2 tsp Baking soda
100 ml Water (enough to blend)
1 tsp Salt (to taste)
1 tsp Black Mustard seeds (toasted)
1 tsp Cumin (toasted)
1 tsp Fenugreek (toasted)
2 Green chillies (seeded and diced fine)
1 medium Onion (diced)
12 Grey prawns
Oil for deep frying



Rinse urad dhal several times and soak in water for at least 4 hours or overnight.

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Drain the water. Place the Urad Dhal in a food processor. Add salt (or to taste).

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Blend it until it forms a smooth fluffy white thick paste.

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Transfer to a mixer and whip until mixture thickens.

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Place batter in a big bowl. Add in toasted mustard, toasted cumin seeds, toasted fenugreek, green chillies (seeded and diced fine) and onion (diced). Mix the batter well.

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Heat oil in a wok till 180°C. To test, drop a tiny ball of batter. If it rises up to the surface, the oil is hot enough.

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Pour some oil in a small bowl. Dip your fingers in it to ensure the batter does not stick onto your hands when you shape it.

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Take a small portion of batter, place 1 prawn on the dough, shape into a doughnut and drop in the hot oil by gently shaking off the fingers.

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Deep fry until they turn golden. Strain excess oil and set aside. Repeat until all batter is used up.

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