Prawn Pakoras

By Chef Dipna Anand

Serves 6
30 minutes
Gluten, crustaceans

Utensils & Essentials

Large bowl, large pan.

Gluten. Crustaceans

15-20 prawns
1/4 teaspoon chaat masala for garnishing
25g corn flour
30g plain flour
30g gram flour
3/4 teaspoon smoked paprika
1/2 teaspoon red chilli powder 
3/4 teaspoon cumin powder 
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon fresh chopped green chilli (optional)
1 teaspoon ginger and garlic paste
150-165ml beer or sparkling water (not included)

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How to make

Prawn Pakoras
First, mix together the 3 flours in a large bowl.
Then add to the bowl the red chilli, cumin and coriander powders.  Add the smoked paprika, garam masala, chillies, ginger and garlic paste.
Then slowly add your beer (or sparkling water) to the mixture whilst combining this together to create your batter for the prawns.  You are looking for this to be a smooth consistency.  Use a blender, if needed.
Take a large pan and add oil so this is hot.  Then take one prawn at a time, dip this into your batter mix so this is well covered and gently add to your pan of hot oil.  The pan temperature needs to be at 175-180C.
The prawns take minutes to cook, you want them to be crisp and nicely golden brown.  We suggest coooking half the prawns first, then cook your second batch.
Within 2-3 minutes cooking, you have nice and crispy prawn pakoras.
If you find that your prawns are not sticking to the batter, you may find you may need a little more flour to thicken up your batter mixture.
Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.