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How To Make Prawn Pakora

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How To Make Prawn Pakora
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Prawn Pakora is a wonderfully tasty appetiser or side dish eaten across India. So we teamed up with Shahena Ali of the Maharaja restaurant in Benfleet, Essex, to show you how to rustle them up. Enlarge Prawn Pakora is a wonderfully tasty appetiser or side dish eaten across India. So we teamed up with Shahena Ali of the Maharaja restaurant in Benfleet, Essex, to show you how to rustle them up.
Serves:
4

Step : You will need:

  • 1 kg medium raw prawns, roughly chopped
  • 1 medium onion, finely chopped
  • ¼ cups (60ml) fresh coriander, chopped
  • 1 large tomato, finely chopped
  • 1 garlic clove, grated
  • ½ tsp grated ginger
  • ½ tsp chilli powder
  • 75 g besan flour
  • pinch salt
  • 2 cups (500ml) vegetable oil, for frying
  • 1 blender
  • 1 bowl
  • 1 tablespoon
  • clingfilm
  • 1 frying pan or wok
  • 1 roll of kitchen towel

Step 1: Combine

Blend prawns in a blender lightly (do not blend into a paste). Then combine the prawns and remaining ingredients except the oil.

Step 2: Roll Into Balls

Using a tablespoon, portion out into balls. Then with damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.

Step 3: Heat Oil

Heat the oil in a wok or heavy based frying pan.

Step 4: Deep Fry

Fry several balls at a time until golden brown all over.

Step 5: Drain and Serve

Drain on paper towels and serve hot.
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Tips & Comments
  1. Hippy John

    Delicious, and the Tamarind Sauce just gives it that extra "something".