Prawn Vadai/Vada

Learn how to make this popular Singapore prawn vadai/vada at home. These lentil fritters with prawn fried to crispy perfection on the outside and soft and fluffy on the inside.

Tips for Success

1. Don’t make a big batch first
   If it’s your first time making it, I suggest making half of the recipe first. It took me 3 rounds before I get the hang of it. You can soak more dal, but make 1/2 of the recipe and practice first 😉
2. Consistency of the batter
   The batter for prawn vadai can be tricky and a bit difficult to work with especially if you don’t have much experience handling such wet batter. The batter is thick, and smooth but airy and light at the same time. The amount of water added is just a guideline. You have to adjust until you reach the consistency I mentioned. If your batter is too runny, you will have a hell of a time trying to shape it. If it’s too thick, the vadai won’t be as fluffy
3. Handle the batter with wet hands
   I have to tell you in advance that this is a wet sticky batter. You want to shape them with wet hands. Not overly wet, but wet enough that the batter won’t stick to your palms and fingers

How to make Singapore prawn vadai

1. I use whole dal (urad gota without the skin). Give the dal few rinses of water and then soak them overnight in the fridge. If you use split dal, soak for 4 hours or overnight in the fridge
   
2. I only have large prawn at home and decided not to keep the shell sand heads, only the tails. The shells are too tough to be eaten even after frying. Slit the back open and remove the veins. If you use small or medium size prawns, the shells should be crispy after being deep-fried. Trim off the antennae and legs with scissors if you keep the shells
3. Toast the fennel seeds and cumin seeds on a dry pan until aromatic, about 2-3 minutes. Remove from the pan and set aside. In the same pan, add 1 Tbsp of cooking oil and stir fry the onion, green chili, and curry leaves for about 2-3 minutes. Remove from the pan and set aside to cool down
   
4. Give the dal some rinse of water. Keep some of the water from soaking the dal. This is to wet your palms and fingers later during shaping and also to add some during blending. Put the dal, fennel seeds, and cumin seeds in a blender and put about 2 Tbsp of the liquid from soaking the dal and blend until you can get a smooth batter. The consistency should be thick and can hold its shape
   
5. Transfer to a large mixing bowl and add salt and baking powder and use a hand mixer to whip the batter on medium-high speed for about 2 minutes until the batter is fluffy and airy. This is an important step and I do not recommend skipping it. I know it’s an extra step, but it helps to aerate the batter
   
6. Add the onion mixture to the batter and use a spatula to fold them in
   
7. Preheat about 1 inch of oil on a medium size skillet over medium heat. If you put a skewer in, it should bubble. Transfer about 1/3 of the batter into a smaller bowl. It’s better to work batch by batch. Since we will be wetting our palms a lot, you don’t want too much water to get into the batter, so that’s why I suggested portioning out some batter and work with that first
   
8. If you have a banana leaf, cut one piece, about 5 x 5 square, wet the leaves with some water. Alternatively if you don’t have a banana leaf, wet both palms with the liquid you saved earlier (you can just use water too)
   
9. Scoop some of the batter with your finger onto a banana leaf or into the palm of your other hand and make a hole in the middle (like a doughnut) with your finger. Place one prawn on top, not covering the hole
   
10. Let this shaped batter gently drop into the oil. Let it fry for about 2 minutes or so and then gently flip to the other side and let it fry until golden brown over medium heat. I suggest frying about 3 at a time. You can still reshape the donut hole using a chopstick after it’s been frying for about 30 seconds or so
    
11. Remove from the oil to an absorbent paper towel to drain off excess oil. Keep them warm in the oven at 200 F (93 C) . Repeat with the rest of the batter and prawns
    
12. Serve while they are still warm and crispy. Great on their own or with some green chili if you like it spicy
    

Prawn Vadai/Vada

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Soak the dal: 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Servings 20 pieces (depends on the size)

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Ingredients

 

MetricUS Customary

 

0.5x1x2x

For the batter:

• 180 gr urad dal split or whole dal
• 2 Tbsp water for blending with the dal
• ¼ tsp baking powder
• 1 tsp salt
• 20 small to medium size prawns with or without the shells
• Oil for deep frying

Spices and aromatics:

• ¼ tsp fennel seeds toasted
• ¼ tsp cumin seeds toasted
• 1 Tbsp oil
• 1 small onion diced
• 2 green chilis seeded and diced
• Handful curry leaves removed from the stems, finely chopped

Instructions

 

Soak the dal:

• I use whole dal (urad gota without the skin). Give the dal few rinses of water and then soak them overnight in the fridge. If you use split dal, soak for 4 hours or overnight in the fridge

Prepare the prawn:

• I only have large prawn at home and decided not to keep the shell sand heads, only the tails. The shells are too tough to be eaten even after frying. Slit the back open and remove the veins. If you use small or medium size prawns, the shells should be crispy after being deep-fried. Trim off the antennae and legs with scissors if you keep the shells

Prepare the spices and aromatics:

• Toast the fennel seeds and cumin seeds on a dry pan until aromatic, about 2-3 minutes. Remove from the pan and set aside. In the same pan, add 1 Tbsp of cooking oil and stir fry the onion, green chili, and curry leaves for about 2-3 minutes. Remove from the pan and set aside to cool down

Prepare the batter:

• Give the dal some rinse of water. Keep some of the water from soaking the dal. This is to wet your palms and fingers later during shaping and also to add some during blending
• Put the dal, fennel seeds, and cumin seeds in a blender and put about 2 Tbsp of the liquid from soaking the dal and blend until you can get a smooth batter. The consistency should be thick and can hold its shape
• Transfer to a large mixing bowl and add salt and baking powder and use a hand mixer to whip the batter on medium-high speed for about 2 minutes until the batter is fluffy and airy. This is an important step and I do not recommend skipping it. I know it's an extra step, but it helps to aerate the batter
• Add the onion mixture to the batter and use a spatula to fold them in

Shaping and cooking:

• Preheat about 1 inch of oil on a medium size skillet over medium heat. If you put a skewer in, it should bubble
• Transfer about 1/3 of the batter into a smaller bowl. It's better to work batch by batch. Since we will be wetting our palms a lot, you don't want too much water to get into the batter, so that's why I suggested portioning out some batter and work with that first
• If you have a banana leaf, cut one piece, about 5 x 5 square, wet the leaves with some water. Alternatively if you don't have a banana leaf, 2et both palms with the liquid you saved earlier (you can just use water too)
• Scoop some of the batter with your finger onto a banana leaf or into the palm of your other hand and make a hole in the middle (like a doughnut) with your finger. Place one prawn on top, not covering the hole and let this shaped batter gently drop into the oil. Let it fry for about 2 minutes or so and then gently flip to the other side and let it fry until golden brown over medium heat. I suggest frying about 3 at a time. You can still reshape the donut hole using a chopstick after it’s been frying for about 30 seconds or so
• Remove from the oil to an absorbent paper towel to drain off excess oil. Keep them warm in the oven at 200 F (93 C) . Repeat with the rest of the batter and prawns

Serve:

• Serve while they are still warm and crispy. Great on their own or with some green chili if you like it spicy

Nutrition

Serving: 1piece | Calories: 79kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 7mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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