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.