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“This is a delicious recipe my mother-in-law shared with me, along with her recipe for Meet Mersang (konkani for chili paste).”
3hrs 5mins
20 tiger prawns

Ingredients Nutrition

  • 20 tiger shrimp, deveined, shelled, tails left on (you can also use larger shrimp)
  • 1 -2 tablespoon chili paste (Meet Mersang, see my Meet Mersang (Chili Paste))
  • 12 cup cornstarch (corn flour to the rest of the world outside of the US)
  • 2 tablespoons all-purpose flour
  • 1 egg white
  • salt, to taste
  • pepper, to taste
  • 18 teaspoon baking soda
  • milk, enough to make a batter with the cornstarch, not watery but thinner, not too thick
  • 1 12 cups homemade breadcrumbs
  • oil, for deep frying


  1. Take your peeled, deveined and cleaned prawns with tails left on and make sure they are dried off.
  2. Rub them with the meet mersang (dont use a lot, just rub it into the prawns not leaving clumps of paste behind, but a nice rubbed in color).
  3. Place in a bowl, cover it, and refrigerate for 2 hours or so.
  4. After two hours, make your batter.
  5. Take your corn starch, ap flour, salt and pepper and combine.
  6. add egg white, and then start adding milk, whisking vigorously until you have created a thin but not watery batter (you will use this batter to dip the shrimp in, to then coat with bread crumbs.
  7. Heat your oil for deep frying.
  8. After you have created your batter, take your shrimp out of the fridge, and one by one dip into the batter and then coat in bread crumbs completely, and make a single layer of the shrimp on a plate to begin frying.
  9. After they are all coated, begin, in batches, frying the shrimp.
  10. This will take only a couple of minutes per shrimp.
  11. Fry them until a deep golden brown on the outside.
  12. Drain on papertowels and keep them close to the stove covered to keep warm til all prawns are fried.
  13. Serve with condiments of your choice and enjoy!

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