Til Jhinga or Crispy Sesame Prawns is an irresistible Indo-Chinese appetizer that will have you hooked from the first bite. Plump, juicy prawns are treated to a flavour-packed double marinade with aromatic spices, creamy cheese, and tangy yoghurt. Then they get an addictively crunchy coating of nutty sesame seeds and crispy breadcrumbs before frying to golden perfection.
About the Recipe
If you’re a seafood lover who enjoys bold, multi-layered flavours, this Til Jhinga recipe needs to be on your must-try list. The double marinade packs in an incredible depth of tastes – from the warmth of ginger-garlic and fiery chilli to the creaminess of cheese and tang of yoghurt. The crispy sesame seed and breadcrumb coating provides the perfect textural contrast.
Why You’ll Love This Recipe
There’s so much to love about these crunchy, juicy prawns. The intriguing blend of Indian and Chinese flavors makes them unique. The sesame and breadcrumb crust stays wonderfully crisp with every bite into the succulent, seasoned shrimp inside. They’re easy enough for a weeknight meal yet impressive for entertaining. And who can resist that irresistible crunch factor?
Til Jhinga Crispy Sesame Prawns
Cooking Tips
For perfect results, be sure to thoroughly pat the prawns dry before the final coating so the crumbs really adhere. Fry the prawns in batches to maintain oil temperature. And get the oil nice and hot for maximum crunch. A mixture of sesame and breadcrumbs gives the ideal crispy texture.
Serving and Storing Suggestions
These golden, crispy prawns are best enjoyed hot out of the oil for maximum crunch factor. Serve them as an appetizer with lemon wedges for squeezing over top. You can make them ahead and reheat in the oven briefly before serving. Leftovers keep for 2-3 days refrigerated. Total prep time is around 1.5 hours. Serves 4 as an appetizer portion.
Similar Recipes
- Chili Garlic Prawns
- Honey Chili Prawns
- Salt and Pepper Prawns
- Coconut Shrimp
- Tandoori Prawns
Nutrient Benefits
Prawns are an excellent source of lean protein, vitamins and minerals like vitamin B12, iron and selenium. The sesame seeds add a dose of healthy fats, fiber, and antioxidants. Enjoy these crispy bites as part of a balanced diet.
Til Jhinga (Crispy Sesame Prawns)
Ingredients
- 500 gms King Prawns (shelled, deveined)
- 1/8 cup Sesame Seeds
- 1/4 cup Breadcrumbs (powdered, dried)
- Lemon Wedges
Marinade #1
- 4 tsp Ginger Garlic Paste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Lemon Juice
Marinade #2
- 1/2 tbsp Ajwain
- 2 tbsp Cheddar Cheese (grated)
- 2 tbsp Cream
- 1/4 tsp Cardamom Powder
- 1/4 tsp Mace Powder
- 2 tbsp Besan Flour (roasted)
- 1/4 cup Yogurt
Instructions
- Combine all the ingredients for marinade #1 in a bowl.
- Marinate the prawns in this mixture for 45 minutes and gently squeeze to remove excess moisture.
- Mix the ingredients for marinade #2 and marinate the prawns for another 45 minutes.
- In a small flat bowl, mix the breadcrumbs and sesame seeds.
- Roll the prawns in this mixture and coat evenly.
- Now keep the prawns in the fridge for 20 minutes.
- Heat oil in a deep frying pan over low heat.
- Fry the prawns in small batches for a minute.
- Remove and keep aside. Repeat until all prawns are cooked.
- Now add all the prawns to the hot oil and deep fry till crisp and golden.
- Remove and drain excess oil.
- Garnish with lemon wedges.
- Serve hot.
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Frequently Asked Questions
Can I make these prawns ahead of time?
Yes, you can. Prepare the marinated and coated prawns, then refrigerate until ready to fry. Just give them 15-20 minutes to come closer to room temp before frying for best results. You can also fully cook them, then reheat briefly in the oven before serving.
How do I keep the coating crispy?
The trick is to fry at the right high temperature and do it in batches to maintain that heat. Thoroughly patting the prawns dry before the final coating also helps the crumbs really adhere and get maximally crispy. Serve them piping hot for peak crunch.
What can I use instead of breadcrumbs?
If you need to avoid breadcrumbs, you can substitute panko breadcrumbs or even crushed cornflakes or crackers for that crispy coating. Just be sure to crush them into a dry crumb texture first.
How spicy are these prawns?
These have a medium level of heat from the chili powder in the marinade. You can adjust up or down based on your spice preferences. The bright lemon juice helps balance the heat.
What is the best way to devein prawns?
Use a small sharp knife to make a shallow slit along the back of each prawn. You’ll see the dark vein which you can then remove with the knife tip. Rinse the prawns after deveining. This step removes any grit or impurities.
