Denji Rawa Fry

These semolina-crusted soft shell crabs are fried till they are crisp and go perfectly with some rasam and steamed rice.

Serves: 4 / Preparation time: 20 minutes/ Cooking time: 20 minutes


  • 2 soft shell crabs
  • 40 gm red chilli paste
  • 20 gm ginger garlic paste
  • 30 gm gram flour
  • 15 gm corn flour
  • Salt, to taste
  • 50 gm semolina (rawa)
  • 50 ml oil, for frying
  • 2 lemon wedges, for squeezing


  1. Clean the crab thoroughly and pat dry.
  2. Make a batter with chili paste, ginger garlic paste, gram flour, cornflour and salt.
  3. Dip the crab in the batter, and then coat it with semolina nicely.
  4. Heat oil in a deep frying pan.
  5. Deep fry the crabs till golden.
  6. Garnish with a squeeze of lemon and serve hot.

– Recipe courtesy: Chef Shanmugam, Head Chef of Southern Spice at Taj Coromandel.

By Chef at Large Member

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