In a bowl, prepare a marinade by combining gram flour, rice flour, ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, garam masala, salt, and lemon juice.

Add the prawns to the marinade, ensuring they are coated evenly. Let them marinate for about 15 minutes.

Heat vegetable oil in a deep pan or kadai over medium-high heat for deep-frying.

Once the oil is hot, carefully drop the marinated prawns into the hot oil, a few at a time. Deep-fry the prawns until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Repeat the process for the remaining prawns.

Garnish the Prawns Koliwada with fresh coriander leaves.

Serve the crispy Prawns Koliwada hot with lemon wedges on the side. Enjoy them as an appetizer or as a side dish with mint chutney or tamarind chutney.

You can adjust the spice level by increasing or decreasing the amount of red chilli powder used. Prawns Koliwada is best enjoyed when served immediately after frying for maximum crispiness. Be cautious when deep-frying and ensure the prawns are fully cooked before consuming. Relish the irresistible taste of these crispy and spicy prawns, a favourite among seafood lovers in India!