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Royyala Vepudu (Prawn Stir Fry)

Apr 24th, 2009 | By | Category: All Recipes, Non-Veg Recipes, Prawn Recipes
Royyala vepudu ~ Prawn fry

Royyala vepudu ~ Prawn fry

I have blogged a prawn fry dish earlier, but this one has always been a hit at parties when served as an apetizer. It also goes well as a side with dishes like pappu charu, sambhar or dal. Its quite easy to cook and the process is not tedious too. Here is how we do it.

Ingredients:

For Masala Powder

1 ½ tbsp poppy seeds (gasagasalu)

1 tsp coriander seeds (dhaniyalu)

1 tsp cumin seeds (jeera)

4 cloves (lavangalu)

6 whole pepper corns (miriyalu)

1 inch cinnamon stick (dalchini)

2 elaichi

Others

1 lb prawns (about ½ kg) – shell removed and deveined

2 tsp chilli powder

¼ tsp turmeric powder

2 tsps ginger & garlic paste

Salt to taste

10-12 curry leaves

4 tbsps cooking oil

coriander leaves for garnish

How to:

  • In a bowl, add prawns, a pinch of turmeric, and wash in several changes of fresh water. Strain and set aside.
  • To the prawns add, chilli powder, salt, turmeric, ginger & garlic paste and mix well. Marinate for about half an hour (optional). Add 3 cups of water and cook on medium to high flame till the water is fully absorbed and the prawns turn shiny & dry. Set aside.
  • While the prawns cook, in a pan dry roast all the ingredients for the masala powder on low flame till nice aroma comes out. Turn off the flame, let cool and grind it to fine powder. Set aside.
  • Heat oil in a wide deep bottomed pan. Throw in the curry leaves and fry for 10 seconds. Add fully cooked prawn and fry for 5-8 minutes on medium flame. Add the ground masala powder (adjust according to your spice levels),adjust chilli powder, salt and fry for another 3-4 minutes. Remove from heat, garnish with freshly chopped coriander leaves and serve hot with lemon wedges or as a side dish to pappu charu.

Note: Left over masala powder can be stored in an airtight container for further use.

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9 comments
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  1. Kalyani April 24th, 2009 3:55 pm

    Hi soujanya,

    New to me ….. I didnot add peppercorns to prawns anytime … May be i have try this …
    Thanks for the post ……..

  2. Ramya April 24th, 2009 6:23 pm

    MMM, the prawns are looking devilishly delicious and wow irresistable!!!

  3. suresh April 26th, 2009 10:13 am

    Sowjanya
    why don’t you add printable view option in for your recepies. So that we can take print out and keep it while cooking.

  4. Sowjanya April 26th, 2009 1:34 pm

    Thanks for dropping by and your kind suggestion suresh. will certainly consider it.

  5. Le @HC April 27th, 2009 11:42 pm

    Love the combination of Masala, sowjanya. I would like to use it in biriyani .. Nice pic where i can see the roasted masala..

  6. Radhika February 11th, 2010 1:54 am

    Can’t wait to try this out! Just wondering though- since white meat, especially prawns, cook in almost no time, ur recipe mentions cooking them for a whole 20 minutes initially, and then another 5-8minutes! Is this accurate?? Considering the fact that prawns keep cooking for a little while even after u turn off the gas…

  7. Sowjanya February 11th, 2010 6:16 pm

    Hi radhika,

    Cooking time varies depending on what prawns you use. If you are using fresh prawns they cook really fast. The whole point when I said 20 mts was that all the water added to cook the prawns should be absorbed and the prawns to look dry and well cooked. Cooking them a little bit more does’nt turn them mushy. Hope that helps.

  8. Reddy July 30th, 2011 11:16 pm

    We tried this recipe today. Very tasty. Thanks.

  9. shuivram February 4th, 2012 6:47 am

    superbbbbbbbb

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