Prawn butterfly

I ordered this dish once at an Indian restaurant and was disappointed. I was unhappy because of how much the dish costs and secondly because of its size. I get that prawns are expensive and this dish is delicious, but it is not worth buying from a restaurant for those two reasons.

On the other hand, if you can make them at home, you can make a more suitable portion, and this dish can be annoyed as a starter or side dish. Prawn butterfly is kind of like a prawn pakora as the ingredients are similar. The term butterfly is because usually two prawns are fried together, resembling a butterfly. You can do this if you want to, but it's easier to fry them solo. Whilst this dish could serve four people if you had one prawn each, you could probably devour them all. This dish is best served with a coriander onion salad and a tandoori chutney dip. 


  • King prawns (4)
  • Gram flour (2 tbsp)
  • Plain flour (2 tbsp)
  • Salt (1 tsp)
  • Water
  • Oil for deep frying
  • Garam masala (1 tsp)
  • Paprika (1 tsp)


Start by mixing all dry ingredients (flour, salt and spices), then add a little water to form the same consistency as yoghurt. Remove the prawns' shells and then coat the prawns in the batter. Deep fry the prawns in for about 10 minutes the batter is golden. 


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