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    Prawn Recipes
    Seafood
    Fried Snacks
    Intermediate
    2-3 people

    Crispy Whole Prawn Lollipops With Prawn Paste

     

    Prawn lollipops are a popular Indian party snack featuring succulent prawns shaped into balls, spiced with aromatic masalas, coated in crispy crumbs and fried until golden. The prawn tails stick out as lollipop sticks for easy eating. Serve these tasty morsels hot with a tangy chutney dip for a crowd-pleasing appetiser.

    • Small prawns (fully shelled)

      150 g

    • Fennel seeds (whole)

      1 tsp

    • Garlic cloves (whole)

      3-4

    • Sunrise Red Chilli Powder

      1 tsp

    • Sunrise Red Chilli Powder

      1 tsp

    • Sunrise Dhania Powder

      ½ tsp

    • Sunrise Garam Masala Powder

      0.5 tsp

    • Sugar

      ½ tsp

    • Chana dal (roasted and powdered)

      1 tsp

    • Ginger-garlic paste

      1 tsp

    • Salt

      ¼ tsp

    • For Lollipop Assembly and Coating:

    • Large prawns (head removed, tail intact)

      4-6

    • Egg (large)

      1

    • Salt

      a pinch

    • Breadcrumbs

      1 cup

    • For Frying:

      Oil – for deep frying

    Sunrise tip: To check if the oil is hot enough for frying, drop a small piece of bread into it. If it sizzles and rises to the surface at once, the oil is ready.


    Steps

     

    Step 1: Prepare Prawn Filling

    • Time: 8 minutes

    • Heat oil in a pan. Add fennel seeds and garlic cloves. Fry for a few seconds until fragrant and garlic is lightly bruised. Add small prawns and flash cook for 2-3 minutes until just done. Remove from heat and let cool.

       

       

    Step 2: Blend Filling and Mix Spices

    • Time: 5 minutes

    • Once cool enough to handle, blend the prawn mixture into a smooth paste. Transfer the prawn paste to a plate. Add Sunrise Red Chilli Powder, Sunrise Dhania Powder, Sunrise Garam Masala Powder, sugar, roasted chana dal powder, ginger-garlic paste and salt. Mix well until combined.

       

       

    Step 3: Shape Lollipops

    • Time: 10 minutes

    • Divide the prawn paste into 4-6 equal portions. Take one large prawn and wrap the paste around its body, leaving the tail exposed like a lollipop stick. Mould the paste into a tight ball. Repeat for the remaining prawns.

       

    Step 4: Prepare Coating Station

    • Time: 2 minutes

    • Crack the egg into a bowl, add a pinch of salt and beat well. Place breadcrumbs in a separate plate. Line a tray with paper towels.

       

    Step 5: Coat Lollipops

    • Time: 5 minutes

    • Dip each prawn lollipop into the egg, coating the prawn paste ball. Then roll it in breadcrumbs until fully covered. Press crumbs gently to make them stick. Place on the lined tray. Repeat for all lollipops.

       

    Step 6: Fry Lollipops

    • Time: 10 minutes

    • Heat oil for deep frying in a kadhai or deep pan. Once hot, gently lower 3-4 lollipops at a time into the oil. Fry on medium-high heat, turning occasionally, until crisp and golden brown, about 2-3 minutes. Remove using a slotted spoon and drain excess oil on paper towels. Fry remaining lollipops.

       

    Step 7: Serve

    • Arrange the hot, crispy prawn lollipops on a serving platter. Serve immediately with ketchup, chutney or your favourite dipping sauce on the side.

     

    • Goes Best With:

    • Side Dish: Green chutney, Schezwan sauce