Prawn, mango & spring onion pakoras
Ingredients
- Step 1 140g gram flour (see know-how below) or plain flour
- Step 2 2 tsp garam masala
- Step 3 1 tsp turmeric
- Step 4 3 green chillies , deseeded and finely chopped
- Step 5 1 small mango , peeled and chopped
- Step 6 4 spring onions , finely sliced
- Step 7 200g bag raw peeled prawn , chopped
- Step 8 vegetable oil , for deep frying
- Step 9 200ml carton coconut cream
- Step 10 large knob of ginger , peeled and roughly chopped
- Step 11 handful coriander leaves
Calories: 97
Carbohydrate: 5 g
Protein: 3 g
Fat: 7 g
Cook time: 40 minutes
Prep time: minutes
Total time: 40 minutes
Servings: 0
TAGS
Buffet
Canape
Dinner
Side Dish
Asian
Asian
Cathryn Evan
Chinese
Coconut cream
Garam masala
ginger
Green chilli
Green chilly
Make Ahead
mango
mango
Nibble
Oriental
Peeled raw prawn
Prawn
Prawn
Seafood
Starter
Turmeric
Directions
- Step 1 Tip the flour into a large bowl and stir in the spices and a large pinch of salt. Make a well in the middle, then gradually pour in 100ml water, whisking well until you have a smooth, but very thick batter, similar in consistency to toothpaste. Mix in the mango, spring onion and prawns.
- Step 2 Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for 3-4 mins, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve.
- Step 3 For the dip, blend the cream, ginger and coriander together in a food processor until smooth. Check for seasoning, then pour into dipping bowls to serve with the pakoras. The dip can be made up to 2 days ahead and kept in the fridge. Bring back to room temperature before serving.