Prawn Vadai
Hawker • Singapore
About Prawn Vadai
Crispy lentil fritters with whole prawn on top. Indian-origin snack popular at Singapore hawker stalls.
How to Make Prawn Vadai (Traditional & Healthy Version)
Prawn Vadai is a beloved Singaporean snack, commonly found in bustling hawker centres and traditional kopitiams across the island. This savoury treat is a fusion of Indian and Malay culinary influences, showcasing Singapore’s unique multicultural food heritage. The vadai is made from a spiced lentil batter, shaped into rounds, and topped with succulent prawns before frying to golden crispness. Its irresistible aroma and crunchy exterior give way to a soft, flavourful bite inside, making it a favourite among Singaporeans of all backgrounds. Prawn Vadai is more than just a snack; it’s a reflection of Singapore’s vibrant hawker culture and the seamless blending of diverse flavours. Often enjoyed during tea time or as a quick street-side bite, this dish brings back nostalgic memories of family gatherings and lively pasar malams (night markets). By adapting this recipe with health-conscious tweaks, you can enjoy the authentic taste of Prawn Vadai without compromising on nutrition or flavour. Perfect for sharing, these vadai are sure to be a hit at home, whether you’re new to Singaporean cuisine or a long-time fan.
Ingredients(for 3 medium vadai per serving)
- 1 cup Split urad dal (ulundu) (soaked overnight)
- 6 pieces Fresh medium prawns (shell-on for aroma)
- 1 Green chilli (finely chopped)
- 1/2 Red onion (finely diced)
- 8 leaves Curry leaves (roughly torn)
- 2 tbsp Coriander leaves (chopped)
- 1/4 tsp Baking powder (for extra fluffiness) - optional
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 3 tbsp Vegetable oil (for shallow frying)
Instructions
- 1
Drain soaked urad dal and blend it with minimal water to a coarse, thick paste.
5 minutes
Do not add too much water; thick batter ensures crisp vadai.
- 2
Transfer batter to a bowl and mix in green chilli, red onion, curry leaves, coriander, salt, and black pepper. Add baking powder if using.
3 minutes
Mix gently to maintain airiness and texture.
- 3
Wet your hands, scoop a small amount of batter, and shape into flat rounds. Press a prawn onto the centre of each vadai.
5 minutes
Wet hands prevent sticking; ensure prawn adheres to batter.
- 4
Heat vegetable oil in a non-stick pan over medium flame. Shallow fry the vadai in batches, prawn side up, until golden brown on both sides.
8 minutes
Do not overcrowd the pan to maintain oil temperature.
Why This Dish is Healthy
By using minimal oil for shallow frying and increasing the proportion of lentils to prawns, this Prawn Vadai is lower in calories and saturated fats than traditional versions. The use of whole, fresh ingredients keeps the dish nutrient-dense and high in protein, making it ideal for those watching their calorie intake without sacrificing authentic Singaporean flavour. Enjoying hawker-inspired snacks can be part of a balanced diet with these simple modifications.
This Prawn Vadai recipe is packed with plant-based protein from urad dal and lean protein from prawns. Urad dal is rich in dietary fibre, B vitamins, and iron, supporting energy levels and digestion. Incorporating onions, chillies, and fresh herbs adds antioxidants and micronutrients, while shallow frying reduces overall fat compared to deep frying. Each serving offers a satisfying balance of protein, complex carbohydrates, and healthy fats, suitable for a nutritious snack or light meal.
Pro Tips
- 💡Soak urad dal overnight for best texture and easy grinding.
- 💡Shape vadai with wet hands for smooth, even rounds.
- 💡Shallow fry instead of deep fry to cut down on calories without losing crunch.
Storage & Serving
Store leftover vadai in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 180°C for 5 minutes to restore crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 12.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.0 g |
