How to Make Prawn Pakora (Traditional & Healthy Version)
Prawn Pakora is a beloved snack in Malaysia, especially among the South Indian community, where it is locally known as 'udang goreng bersalut tepung' or 'pakora udang'. This crispy, golden treat is often enjoyed during tea time or as a festive snack, blending plump prawns with a spiced gram flour batter. The fusion of spices such as kunyit (turmeric), biji jintan (cumin seeds), and a hint of pandan leaf creates a unique Malaysian flavor profile. Prawn Pakora is not only crunchy and aromatic but also offers a delightful taste of Malaysia’s multicultural culinary heritage. What makes this Prawn Pakora recipe special is its focus on health-conscious cooking. By lightly pan-frying instead of deep-frying and using wholesome local ingredients, you can enjoy a lighter version without sacrificing taste. This recipe is perfect for those seeking authentic Malaysian street food flavors in a healthier way. It is an excellent protein-rich snack for gatherings, festive celebrations, or simply as an afternoon treat, reflecting the vibrant and diverse Malaysian food culture.
Ingredients
- 200g Medium prawns (udang sederhana, peeled and deveined)
- 1/2 cup Chickpea flour (tepung kacang kuda) (besan)
- 2 tbsp Rice flour (tepung beras)
- 1 small, thinly sliced Red onion (bawang merah)
- 2 tbsp, chopped Coriander leaves (daun ketumbar)
- 1, finely chopped Green chili (cili hijau)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Cumin seeds (biji jintan)
- 1, knotted Pandan leaf (daun pandan)
- 1/2 tsp Salt (garam)
- 1/4 cup (as needed) Water
- 2 tbsp Sunflower oil (for shallow frying)
Step-by-step instructions
Step 1 · Clean and prepare the prawns by peeling and deveining
Clean and prepare the prawns by peeling and deveining. Pat dry with paper towels.
Step 2 · In a bowl
In a bowl, mix chickpea flour, rice flour, turmeric powder, cumin seeds, and salt.
Step 3 · Add sliced onion
Add sliced onion, chopped coriander, and green chili to the flour mixture. Mix well.
Step 4 · Gradually add water to form a thick
Gradually add water to form a thick, sticky batter. Ensure the batter is not too runny.
Step 5 · Add prawns to the batter and mix until well coated
Add prawns to the batter and mix until well coated.
Step 6 · Heat sunflower oil in a non-stick pan with the knotted pandan leaf ...
Heat sunflower oil in a non-stick pan with the knotted pandan leaf for aroma.
Step 7 · Spoon small portions of the prawn batter into the hot pan
Spoon small portions of the prawn batter into the hot pan. Shallow-fry on medium heat until golden and crisp on both sides (about 3 minutes per side).
Step 8 · Drain on kitchen towels
Drain on kitchen towels. Serve hot with a side of fresh coriander chutney or yogurt dip.
Why this recipe is healthy
Choosing to shallow-fry instead of deep-fry significantly reduces calorie and fat content, making this Prawn Pakora a healthier option for those tracking their intake. The use of whole, fresh ingredients and minimal processed additives supports heart health and weight management. Including local aromatic herbs and spices not only enhances flavor but also boosts nutrient density. This recipe is perfect for those seeking a guilt-free, authentic Malaysian snack that fits into a balanced diet.
A note on tradition
Prawn Pakora is a common sight at Malaysian pasar malam (night markets) and is especially popular in South Indian Malaysian households. It is often served during family gatherings, Deepavali, and other festive occasions, showcasing the blend of Indian and Malay culinary influences. The use of local ingredients like pandan and coriander reflects Malaysia’s multiculturalism. Traditionally enjoyed with a cup of teh tarik or kopi-O, Prawn Pakora is both a comfort food and a symbol of Malaysian communal eating.