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Try These Delicious Prawn Recipes By Chef Kaviraj Khialani

Prawns are a favourite in India.So, here are some delicious prawn recipes by Chef Kaviraj Khialani. 
  • Chef Kaviraj Khialani
  • Editorial
Published -23 Dec 2021, 13:42 ISTUpdated -23 Dec 2021, 14:14 IST
kaviraj prawn recipes main

Prawns are a common name for small aquatic crustaceans with an exoskeleton and ten legs. The term "Prawn” is used particularly in the United Kingdom, Ireland, and Common wealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry.

One of my favorite ingredient to work with in my kitchen with a melange of tastes and flavors attached and adapted with this incredible ingredient which is not only easy to use and cook but also can be helpful in creating wonders on the plates for our food connoisseurs and seafood lovers.

 Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and these days the terms are almost interchangeable.

 Prawns are found in calmer waters where the prawns can nest in the water plants to lay their eggs. Like the shrimp, the prawn does tend to prefer the warmer waters in the tropics. The prawn feeds by filtering nutritious particles out of the water flowing around the prawn, and the prawn is therefore often found on rocks or close to the sea floor. Prawns can live for two to three years.

 They mature at about six to eight months of age, and spawning occurs in offshore waters. King prawns tend to spawn throughout the year while tiger prawns mainly spawn during spring and summer. A single prawn can spawn more than once in any one year. The female releases hundreds of thousands of eggs.

chef kaviraj prawn recipes graphic

Prawns are omnivores and essentially scavengers. Some are planktivory’s and vegetarians. Prawns eat plant material, decaying organic matter, micro-organisms, small shellfish and worms. King prawns are sensitive to light so they bury themselves during the day and feed actively at night. Tiger prawns tend to be active day and night. The type of food varies according to the developmental stage and species of the prawn.

Prawn-based dishes are very common in Indian cuisine particularly since most people in India prefer to eat seafood and vegetables instead of meat. Now, it would be interesting to know what health benefits one can get from eating prawns. I like to combine prawns with a number of cuisines and methods of cooking since they turn out equally good in varied ways from Indian to Indonesian & from Spanish to Singaporean flavors!

“Prawns are not only nutritionally rich and beneficial to us but are also versatile and great to innovate with on a global platform in a number of delicacies”! –Dr. Kaviraj Khialani- Celebrity Master Chef.

Here are some health benefits of prawns: 

benefits kaviraj prawn recipes

  • Prawns are a rich source of selenium which prevents growth of cancer cells.
  • Prawns are rich in Vitamin-E and hence assist in maintaining health of skin, bones and teeth.
  • Prawns are rich in Zinc levels which help us boost our immunity levels and they also include all the nine amino acids as well.
  • Prawns are rich in Vitamin-B-12 therefore help in maintaining good cardiovascular health as well.
  • Prawns are a rich source of omega-3 fatty acids, and also aids in manufacture of red blood cells in our body.
  • Prawns are helpful in maintaining normal nerve functions, and they are also rich in high quality protein.
  • Prawns have anti-inflammatory properties and also assist in maintaining normal blood pressure.
  • Prawns are also comparatively low in calories as compared to most meats hence also help us maintain our body weight and in keeping calories in control.

Here are a few of my all-time favorite recipes with Prawns:

Cheesy Prawn Crispy Rolls 

roll kaviraj prawn recipes


For the covering:

  • Lumpia/ thin spring roll wrappers- 10-12 pieces

For the filling:

  • Prawns- 6-8 no, coarsely minced.
  • Eggs-1-2 no
  • Salt and pepper to taste
  • Lime juice-2 tsp
  • Garlic-1 tsp chopped
  • Soy sauce- 2 tsp
  • White vinegar-1 tsp
  • Sugar-1/4 tsp
  • Grated cheese-2 tbsp.
  • Spring onions- 2-3 chopped
  • Assorted veggies for color: shredded carrots/capsicums/cabbage
  • Spring onion greens-2 tbsp. chopped
  • Oil- 2 tsp + as needed to fry
  • Dips/ sauces/ tabasco/ chili vinegar/ ketchup- to serve alongside.


1. Prepare all the ingredients for the Prawn lumpia as referred to in Filipino cuisine- simply termed as spring rolls.

2. Heat oil in a pan, add in the garlic, spring onions and saute for a couple of minutes, add in the prawns and saute for 2-3 mins.

3. Add in salt and pepper to taste, also add in the veggies of your choice as desired for contrast in color and cook for 2 mins.

4. Now break in 2 eggs and scramble them and cook for 2-3 mins, add spring onion greens finally and mix, add chili vinegar, lime juice and sugar and stir well. Cool and add some grated cheese into it for a varied taste.

5. Arrange the readymade lumpia wrappers and place a little of the prawn mixture in the center towards one side and apply little corn starch or flour and water mixture to help seal the rolls, turn in the sides and roll over, coat with a little dry flour and keep chilled, deep fry in medium hot oil until nicely golden browned and crisp, remove and serve hot with assortment of dips and sauces of your choice.

Don't Miss: Try These Delicious Akoori Recipes By Chef Kaviraj

Asian Style Spicy Prawn Fry 

asian kaviraj prawn recipes


  • Prawns- medium sized- 15-18 pieces, cleaned, washed

For marination:

  • Oil-2 tsp
  • Lime juice-2 tsp
  • Salt and pepper to taste
  • Turmeric powder-1/4 tsp
  • Red chili powder-1/2 tsp
  • Mix well and keep aside for 20 mins.
  • For the masala paste and cooking:
  • Oil-3-4 tbsp.
  • Onions-2 medium sized, sliced
  • Shallots- 4-5 sliced
  • Garlic-1 tsp
  • Ginger-1 tsp
  • Red chilies-3-4 no soaked in warm water.
  • Curry leaves-10-12
  • Salt to taste
  • Cinnamon, cloves, black peppercorns- 2 tsp mix.
  • Water-1/2 cup
  • Jaggery-1-2 tsp
  • Tamarind pulp-2-3 tsp
  • Coriander leaves- 2 tbsp. chopped


1. Marinate the prawns and keep in the refrigerator covered for 15-20 mins.

2. Meanwhile prepare the paste combine together the onions, ginger, garlic, red chilies, all whole spices, little salt, 2 tsp oil, ¼ cup water and grind to a coarsely smooth paste.

3. Heat 2-3 tbsp. oil or ghee in a pan add in a few sliced shallots/ madras onions and curry leaves and saute for 2-3 mins. Add in the prepared paste and cook on a medium flame for 2 minutes.

4. Add in the marinated prawns and saute well, add ¼ cup water and allow to cook for 4-5 mins, add in little grated jaggery and tamarind pulp as well, adjust salt to taste and add fresh coriander leaves and continue cooking for 3-4 mins more and serve hot as a snack / side dish.

Don't Miss: Trio Strawberry Special Recipes Chef Kaviraj Khialani

Thai Style Coconut Prawn Curry

coconut kaviraj prawn recipes


  • Prawns- 10-12 medium sized, cleaned, washed.

For the curry:

  • Oil-2 tsp
  • Lemon grass- 3-4 pieces
  • Galangal/ thai ginger- 1 tsp sliced
  • Thai chilies- 3-4 no
  • Kafir lime leaves- 3-4 no
  • Fresh basil leaves- 4-6 no
  • Red/yellow/green capsicums- ½ cup strips
  • Prawn stock/ veg stock- 2 cups
  • Coconut milk- 1 cup thick
  • Thai green/ red/ yellow curry paste- 2 -3 tsp
  • Salt to taste 
  • Sugar-1/4 tsp
  • Corn starch-2 tsp solution just in case to thicken
  • Garnish- fresh basil leaves, coconut cream


1. Prepare all the ingredients for the thai style coconut prawn curry.

2. Heat oil in a pan add in all the thai flavouring ingredients and saute for 20 seconds, add in the curry paste and saute, add little stock to prevent burning.

3. Add in the prawns and saute them for a couple of minutes, add in little stock just to cover the prawns and a little salt to taste and simmer for 6-8 mins.

4. Now add in the thick coconut milk, pinch of sugar and mix well, simmer for another 4-5 mins, add in the assorted colorful capsicums and adjust texture with corn starch if needed or else serve hot garnished with fresh basil, coconut cream and serve it with steamed jasmine rice.

Celebrity Chef Kaviraj Khialani has varied experience with hotels and airlines. He is also a consultant, food designer, and food stylist. For more such interesting recipes from the chef, stay tuned to HerZindagi.

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