Prawn Vadai

Seafood
Sides/Snacks

Easy Level:

easy

Cook Time:

1 Hr

Servings:

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.

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Urad Dhal
0.00
g
g
Urad Dhal
0.00
tsp
tsp
Baking soda
0.00
tsp
tsp
Baking soda
0.00
ml
ml
Water (enough to blend)
0.00
ml
ml
Water (enough to blend)
0.00
tsp
tsp
Salt (to taste)
0.00
tsp
tsp
Salt (to taste)
0.00
tsp
tsp
Black Mustard seeds (toasted)
0.00
tsp
tsp
Black Mustard seeds (toasted)
0.00
tsp
tsp
Cumin (toasted)
0.00
tsp
tsp
Cumin (toasted)
0.00
tsp
tsp
Fenugreek (toasted)
0.00
tsp
tsp
Fenugreek (toasted)
0.00
Green chillies (seeded and diced fine)
0.00
Green chillies (seeded and diced fine)
0.00
medium Onion (diced)
0.00
medium Onion (diced)
0.00
Grey prawns
0.00
Grey prawns
Oil for deep frying
0.00
Oil for deep frying

Steps

1

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

2

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

3

Blend it until it forms a smooth fluffy white thick paste
Blend it until it forms a smooth fluffy white thick paste
Mark as completed

4

Transfer to a mixer and whip until mixture thickens
Transfer to a mixer and whip until mixture thickens
Mark as completed

5

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
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
Mark as completed

6

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
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
Mark as completed

7

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.
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.
Mark as completed

8

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
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
Mark as completed

9

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

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