Prawn (Shrimp) Pakoras

JustJanS's Note:

Great nibbles with a glass of champagne

• Total Time: 23 mins
• Prep Time: 20 mins
• Cook Time: 3 mins

Ingredients:

Yield: 30 balls

• 1 kg medium raw prawns, peeled and roughly chopped
• 1 medium red onion, finely chopped
• 59.14 ml fresh coriander, chopped
• 1 large tomato, finely chopped
• 1 garlic clove, minced
• 2.46 ml minced ginger
• 2.46 ml ground red chili pepper
• 75 g besan flour (chick pea flour)
• 0.59 ml bicarbonate of soda
• salt
• 473.18 ml vegetable oil (for deep frying)

Directions:

1. Pulse prawns in food processor-they need to just come together not turn into a paste!
2. Combine the prawns and remaining ingredients except the oil.
3. Using a tablespoon, measure out approximately 30 balls.
4. Using damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.
5. Heat the oil in a wok or heavy based frypan.
6. Fry 6-8 balls at a time until golden brown all over.
7. Drain on paper towels.
8. Serve hot with tomato and mint chutney.

Reviews

[Chef #283878]

Made this tonight. DELICIOUS!!!

[Swati Banerjee]

We used to eat these in India on rainy evenings. . . something all my cousins and I always looked forward to. But I didn't know how to make them. Thanks for the recipe. It tasted just like my mothers. Only I would give it more than just one pulse in the food processor. But that did not change the taste!

[Peter J]

Yummo Jan, not bad with a nice cold beer either! I served with sundried tomato tapanade.