Prawn vada/ balls with chilli mayo dip

 

Recipe adapted from here

Prawns- 200-225 gms

Grated coconut- 1 cup

green chillies- 4

Shallots- 1/4 cup, peeled and roughly chopped

Ginger- 1/2 tbsp, peeled and roughly chopped

Garlic- 6, peeled and roughly chopped

Curry leaves- 1 big sprig

Turmeric powder- 1/2 tsp

Kashmiri chilli powder- 1 tsp

Pepper powder- 1/2 tsp

Salt- to taste

Oil- to fry

Chilli mayo dip

Mayonnaise- 1/2 cup

Tomato ketchup- 2 tsp

Green chilli sauce- 1 tsp (you can also use the green Tabasco sauce but reduce the quantity as they are more potent

For the vada, grind together all the ingredients to a coarse paste.

Grease your palm with a little oil and make small balls out of the mixture.

(You can also flatten it to make them look like vada)
(You can freeze them at this point and then defrost at room temp and make them into balls for frying)

Heat oil in a deep pan and add the prawn balls into them in batches

Fry till brown on all sides, about 2 to 3 minutes on each side.

Serve with a dip as an appetiser or as a side to rice.

Mix together all the ingredients for the sauce in a small bowl. Adjust the heat by increasing or reducing the amount of green chilli sauce. Refrigerate till ready to use.