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
- 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)
- 1/2 tsp Salt
- 1/4 tsp Black pepper (freshly ground)
- 3 tbsp Vegetable oil (for shallow frying)
Step-by-step instructions
Step 1 · Drain soaked urad dal and blend it with minimal water to a coarse
Drain soaked urad dal and blend it with minimal water to a coarse, thick paste.
Step 2 · Transfer batter to a bowl and mix in green chilli
Transfer batter to a bowl and mix in green chilli, red onion, curry leaves, coriander, salt, and black pepper. Add baking powder if using.
Step 3 · Wet your hands
Wet your hands, scoop a small amount of batter, and shape into flat rounds. Press a prawn onto the centre of each vadai.
Step 4 · Heat vegetable oil in a non-stick pan over medium flame
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.
Step 5 · Drain vadai on kitchen paper to remove excess oil
Drain vadai on kitchen paper to remove excess oil.
Step 6 · Serve hot with green chilli or mint chutney for an authentic kopiti...
Serve hot with green chilli or mint chutney for an authentic kopitiam experience.
Why this recipe 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.
A note on tradition
Prawn Vadai is a signature snack in Singapore’s hawker scene, especially popular in Little India and Geylang Serai. Its origins reflect the fusion of Indian and Malay cuisines, embodying the multicultural spirit of Singapore’s food landscape. Prawn Vadai is frequently enjoyed during festive occasions, Ramadan bazaars, and as an everyday teatime snack at kopitiams, connecting generations over shared flavours.