This tasty prawn wade is from Sri Lanka. This is a simple snack dish that relies on the best quality small, firm prawns you can find. The aroma of the mouth watering fried Prawn wade/Isso wade is wonderful. Serve this Prawn wade/Isso wade with a dab of lime juice and chopped onions.
Ingredients:
- 1/2 cup Chana Dhal (Bengal Gram)
- 10-20 small prawns
- 1 medium Onion, fine chopped
- 1 Green Chili, seeded and fine chopped
- 1/2 inch piece of Ginger, fine chopped or grated (optional)
- 4-5 Curry Leaves, fine chopped
- 2-4 table spoon wheat flour
- Salt to taste
- Oil for deep frying
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| Chopped Onion |
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| Curry Leaves |
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| Chopped Dried Chili |
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| Chana Dhal |
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| All Purpose Wheat Flour |
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| Prawns |
How We Made It?
1. Wash and soak chana dhal in water for 2 hours. Transfer soaked dhal to a container and drain the water. Clean the prawns and add some salt to taste. If you wish you may add some masala powder.
2. Transfer drained dhal to a smaller jar of a mixer grinder.
3. Grind until medium coarse texture. If required, scrap the sides and grind the mixture again. You may leave if few dhal remains (this would provide nice chunky texture to the Vade). Don’t add water while grinding. if required, add only 1-2 tablespoons of water.
4. Transfer it to a medium bowl. Add finely chopped onion, green chili, ginger, curry leaves and salt.
5. Mix all ingredients well. Mixture should not be very moist or dry. If the mixture is too crumble it will be difficult to make the Vade, then grind 1/4 cup mixture again until smooth and mix with the remaining mixture. If the mixture is too moist and it’s hard to shape Vade, add 2-3 teaspoons of rice flour or gram flour in the mixture.
6. Grease your palms with oil and divide mixture into 7-8 equal portions. Take each portion of mixture, give it a round lemon like shape and flatten it a little by pressing it in-between your palms and give a Pattie like shape. Place all Vade in a plate.
7. Add some water and salt into the Maida flour and mix it as gum paste.
8. Apply some gum flour mixture on the Vade and paste the prawn.
9. Deep fry the wade, Serve hot!
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