Beachside Snack · Prawn Fritters
Isso Vadai
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The prawns aren't stirred into the batter — they're pressed whole onto the fritter right before it hits the hot oil, so they fry crisp on top.
A deep-fried lentil fritter made from split urad dal batter with onion, green chili, and curry leaves is topped with a few small whole prawns before frying, then served hot with a squeeze of lime. Carts along Colombo's Galle Face Green sell them as the sun goes down.
Why it's made this way: It blends South Indian vada-frying technique, brought by Tamil communities, with Sri Lanka's coastal supply of small prawns.
Roughly what's in it
280kcal
10gprotein
28gcarbs
15gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Sri Lanka
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.