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.
Handful curry leavesremoved 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