Prawn Pan Rolls

Prawn Pan Rolls

Prawn Pan Rolls make a delightful snack it also makes a good side dish and a special treat for an occasion or that special family dinner. For us it was usually mince panr olls and this was a delicacy, with my father being allergic to prawns it wasn’t something that was cooked up frequently but when it was, there used to be one person less eating it 🙂 More for my sister and I to fight over, both of us love prawns.

So anyway getting down to these prawn pan rolls, if you recollect we had just done the Prawn Chilly Fry recipe. This particular chilly fry doubles up as the stuffing for the pan rolls.

prawn chilly fry

So go ahead and follow the steps that are nicely detailed there and when you have the stuffing ready can continue with the prawn pan rolls here.

Prawn Pan Roll Ingredients:

Stuffing Ingredients:

1 Cup Small Prawns or Kardi
1 Bunch Spring Onions
4 Garlic Flakes
1 Carrot
1 Potato
1 Capsicum
2 Green Chilies Cut Fine
3 Tables Spoons Chopped Coriander
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Pre Roasted Jeera Powder
Salt as per taste

Please follow the prawn chilly fry recipe to get the stuffing ready that will look like the picture above.

When that’s ready you need to get the Pan Roll Mixture Ingredients:

250 Grams Flour Maida
1 Egg
A little Milk (Water Optional)
Pinch of Salt
Oil and Rawa for Frying

There’s nothing really difficult in making the pan roll mixture and after a little practice it should be a piece of cake. Let’s start off with adding a little salt to the refined wheat flour (Maida).

add salt to the flour

Crack open the egg, beat it and add it to the flour mixture.

add a beaten egg

Now add a little water to the mixture, remember that the liquids added to the mixture need to be added slowly.

add water to the mixture

Adding too much milk or water will ruin it and you will need to add more flour to thicken it again. So add the milk and water slowly with continuous stirring.

add milk to the mixture

The aim is to ensure that it mixes well and that no lumps are present.

mix it well

So press down on those lumps and stir them up until there are none.

dissolve all the lumps

If the mixture is really think you can always add a little more milk or water to help with the process.

add more milk

add some more water

Once you get a lump free mixture that flows with some viscosity you know your ready to roll 🙂

free flowing mixture

So first you have to fry the batter and then fill it up with the stuffing. So heat up some oil on the pan and then put a big spoon full and as you pour it onto the pan tilt the pan so you evenly spread the batter out.

add batter to the pan

Once that’s done let it cook for a while and then turn it over until its slightly brown.

let it cook

Once this is done you can take it off the pan and then put some more mixture to repeat the process.

remove the batter from the pan

While that’s cooking you can add the prawn stuffing onto the top middle portion of the pan roll.

add the prawn mixture

Then fold the left and right sides of the pan roll.

fold the sides

Roll it from the top to ensure that the mixture is in the pan roll.

roll the pan rolls

We generally do not seal the pan roll edge with egg and after that you can even dip the whole pan roll in egg and roll it in rawa before frying.

Once you have enough of the uncooked pan rolls ready you can then begin to heat the oil to fry them.

collect a batch of panrolls

Now there are a couple of tricks to fry the pan rolls as well, if you shallow fry them, you got to turn them onto all four sides which ends up sometimes messing up the pan rolls especially if they aren’t sealed. So you can also semi deep fry them where the level of oil comes up to half the pan roll, this way you just have to turn the pan roll once and it will be cooked well all around nice and brown 🙂

add the panrolls in hot oil

We don’t deep fry, so we fry on one side first.

fry the panrolls

Then turn it around to fry it on the other side

fry on the other side

Then carefully turn it to the sides and risk them opening up and close them up if they do 🙂

careful not to open them while turning

Basically got to get all the four sides of the pan rolls nicely fried.

fry on all sides

Till they become nice and brown and voila 🙂

well fried panrolls

Your prawn pan rolls are ready to eat and of course going to be consumed much quicker than all the time you took to make them, its nice to make a big batch and store some to fry later saves a bit of time. Pretty sure you and your family are going to enjoy yet another Goan delicacy, there you have it the prawn pan rolls.

ready to eat prawn panrolls


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9 years ago

I tried came out really good. Thanks for sharing this receipe.


7 years ago

Thanks Clyde for all your nice Goan recipes. I make pan rolls quite often for my grandchildren and they love them. I generally seal the pan rolls after i roll them with just plain water, that way they dont open up while frying.

6 years ago

Hi, I am a lover of prawns too and I do love this recipy. I will be making this, this coming weekend as we have my family coming over so hope it turns out well.
Thank you very much for sharing.
PS this is the first time I have seen this site so hope to keep coming back for more. Good Luck

6 years ago

Hey Clyde, will try it for sure but can’t resist this now. This is really one of my favourite snacks and I can simply eanjoy these without counting.

keep the recipes on Buddy will share this will my Goenkars:0

6 years ago

Mouth watering, Clyde

Md Sahil
Md Sahil
3 years ago