Clean and devein
prawns and put them in a bowl. Add 1 tsp turmeric powder and 1 tsp salt and mix well. Cover the bowl and keep it in the refrigerator to marinate for 1 hour.
Soak red chillies in
warm water in a small bowl.
Heat a non-stick pan,
add 1 chopped onion and dry roast till it turns pink. Add coconut and continue roasting on low heat till the mixture turns light brown. Add coriander seeds, mix and continue to roast, stirring continuously, till the mixture turns brown. Remove the pan from heat and let the mixture cool down to room temperature.
Put the mixture into a
mixer jar, drain and add chillies along with garlic cloves, kokum petals and rice. Add sufficient water and grind to a smooth paste. Transfer into another bowl, add garam masala powder and mix well.
Add the prawns to
this mixture, mix well so that masala coats every prawn completely. Let it rest for 20-30 minutes.
Preheat the airfryer to
180º C. Lightly grease the basket.
Cut the edges of the
bread slices and roll them with a rolling pin to flatten them into thin sheets.
Keep one marinated
prawn in the centre of each slice and roll to shape into cylinders. Seal the edges with beaten egg.
Keep the rolled
prawns in the basket, fit it to the airfryer and cook them for 10 minutes or till the bread turns brown and crisp.
Take them out of the
airfryer, arrange them on a serving platter, garnish with coriander leaves and serve hot.