PRAWN, MANGO & SPRING ONION PAKORAS

AuthorGeo FoodsCategory

Ingredients

 140 g flour or plain flour
 2 tsp garam masala
 1 tsp turmeric
 3 green chillies, deseeded and finely chopped
 1 small mango, peeled and chopped
 4 spring onions, finely sliced
 200 g bag raw peeled prawn, chopped
 · Vegetable oil, for deep frying
 200 ml carton coconut cream
 · Large knob of ginger, peeled and roughly chopped
 · Handful coriander leaves

Preparation

1

Add 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. Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for three to four minutes, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve. 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.

Related Recipes

Ingredients

 140 g flour or plain flour
 2 tsp garam masala
 1 tsp turmeric
 3 green chillies, deseeded and finely chopped
 1 small mango, peeled and chopped
 4 spring onions, finely sliced
 200 g bag raw peeled prawn, chopped
 · Vegetable oil, for deep frying
 200 ml carton coconut cream
 · Large knob of ginger, peeled and roughly chopped
 · Handful coriander leaves

Directions

1

Add 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. Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for three to four minutes, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve. 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.

PRAWN, MANGO & SPRING ONION PAKORAS

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