Prawn Pakoras

By Chef Dipna Anand

Serves 6
30 minutes
Gluten, Crustaceans

Utensils & Essentials

Large bowl, large frying pan, blender (optional).

Gluten, Crustaceans.

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

How to make

Prawn Pakoras
First, mix together the 3 flours in a large bowl.
Add your spice mix and the ginger garlic paste to the flours. Season with salt.
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 heat some frying oil. The oil needs to be very hot, about 180C.  Then take one prawn at a time, and dip into your batter.
The prawns take just a few minutes to cook, you want them to be crispy and golden brown.  We suggest coooking half the prawns first, then cook your second batch.
Within 2-3 minutes of cooking, you will have delicious 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.

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