Spicy crispy prawns, then covered blanket HB MAGIC MASALA from Bombay, a favourite seasoning reinvented.


  • 12 x 6/8 peeled tiger prawns
  • 2 ½ tbsp corn flour
  • 2 ½ tbsp rice flour
  • ½ tsp garam masala
  • 2 tsp ginger – garlic paste
  • 2 tsp red cayenne pepper
  • 2 sprigs curry leaves
  • Salt as per taste
  • ¼ cup water
  • Oil for deep frying
  • 1 lime juice
  • 2 green chillies finely chopped
  • 3 tbsp HB Magic Masala See recipe)


Wash the prawns and drain them completely. 

Marinate the prawns with chopped curry leaves, half of red cayenne powder, dash of lime juice and keep aside.

Make a batter using rice flour, corn flour, garam masala, salt, remaining red chili powder, ginger garlic paste, chopped coriander leaves. Add water to it.

Deep fry the Prawns till golden. Set aside on a kitchen paper tower.

Serve hot sprinkle fresh chopped coriander, HB magic masala powder on top and lime wedge.

HB Magic Masala

100 ml vegetable oil

40 g garlic, finely chopped

30 g desiccated coconut

10 g deggi mirch chilli powder

4 g salt

Heat oil, brown garlic, make it crispy, take out on kitchen tower

Heat a frying pan, add coconut and toast slowly until light golden

Combine garlic, coconut and chilli powder and grind

Store in kitchen paper in airtight container

Image Credits: Back of House.

Hemant Bhagwani
Hemant Bhagwani

Hemant Bhagwani Biography
With a passion for food and a steadfast drive, Hemant Bhagwani has become a leading force in Canada’s culinary landscape, creating a multitude of famed eateries. Upon moving to Toronto in 2000, Hemant found a lack of appreciation and respect for Indian cuisine in the city, prompting him to open high-quality Indian restaurants that proudly serve authentic and delicious food. At his restaurants, he employs workers from India to
train and cook in his kitchens, bringing them over on work permits, allowing them to eventually grow into management-level positions.

Hemant’s connection to his native cuisine, the people, and his journey in the hospitality industry is truly compelling, showcasing his character and fervour. Completing his culinary training in Switzerland, he then moved to Australia and Dubai before settling in Toronto and calling the city “home.” His worldly travels are evident in his food, as Hemant combines Indian cuisine with characteristics from other cultures, such as Portuguese and Burmese, presenting guests with a diverse range of flavours.

Casting his net wide around the GTA, his restaurants like Goa Indian Farm Kitchen, Popa, Egg Bird, and Amaya have all proven wildly successful. For his impressive entrepreneurial efforts, Hemant was celebrated as a finalist in the 2015 Ernst & Young Entrepreneur of the Year Award.
In early October, Hemant opened up Bom-Bay Snack Bar in Toronto, which he describes as an “Iranian café with an Indian heart.” Recently, he has taken his efforts across Ontario to Ottawa, opening a location of Egg Bird, which provides classic comfort food like burgers and milkshakes. Another location of Egg Bird will open in the Eaton Centre in March 2021.

Posted on Monday, January 11th, 2021
Filed under Food | Recipes
Tagged: bombay | prawns

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