Prawn, mango & spring onion pakoras
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Prawn, mango & spring onion pakoras

By Cathryn Evans

Crispy nibbles that everyone will love, perfect as a side dish to Asian foods.

  • Prep:20 mins
  • More effort

Nutrition per serving

  • kcal 97
  • fat 7g
  • saturates 3g
  • carbs 5g
  • sugars 2g
  • fibre 1g
  • protein 3g
  • salt 0.05g

Ingredients

  • 140g gram flour (see know-how below) 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
  • 200g bag raw peeled prawns, chopped
  • vegetable oil, for deep frying
  • 200ml carton coconut cream
  • large knob of ginger, peeled and roughly chopped
  • handful coriander leaves

Tip

Make it veggie
Simply, use cooked peas and sweetcorn nibblets instead of the prawns.Know-how
Gram flour, otherwise known as chickpea flour or besan, is the flour produced from ground split chickpeas. It has an earthy yellow colour with a pleasant nutty and fragrant smell and is most commonly used in batters for deep-frying savoury Indian snacks like pakoras and bhajis. You can find it in Asian grocery stores or healthfood shops.Freeze ahead
Drain the pakoras on kitchen paper and leave to cool. Store in an airtight container in the freezer for up to 1 month. Reheat from frozen on a baking sheet at 180C/ fan 160C/gas 4 for 15-18 mins.

Method

  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.

  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.

  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.

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