Chemmeen vada



  1. King prawns/ naran chemmeen – 230 grams (measured after cleaning)
  2. Ginger – 1″ piece (pounded)
  3. Shallots – 12 numbers
  4. Greenchilly ( I used Bird’s eye chilly) – 4-5 numbers or as per taste
  5. Garlic – 3 big cloves
  6. Grated coconut – 1 cup
  7. Turmeric powder – 1/2 tsp.
  8. Garam masala powder -3/4 tsp.
  9. Curryleaves – a few
  10. Coconut oil – 1 tsp. + as needed for frying the vadas
  11. Salt to taste or 1.5 to 2 tsps.


  1. Grind together the prawns and salt to a smooth paste using a mixer/grinder.
  2. Add the pounded ginger, greenchilly, the garlic cloves, curryleaves to the prawns paste & pulse.
  3. Finally add the turmeric powder, grated coconut, 1 tsp. of coconut oil and garam masala powder & pulse again to get a coarse paste.
  4. Check for salt & add more if needed.
  5. Make lime sized balls from the mixture & flatten them. Deep fry the vadas in hot oil on medium low heat till golden brown in colour. You could even shallow fry these vadas.
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