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Prawn, mango & spring onion pakoras
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 onion
, finely sliced
- 200g bag raw peeled prawn
, chopped
- vegetable oil, for deep frying
For the dip
- 200ml carton coconut cream
- large knob of ginger
, peeled and roughly chopped
- handful coriander leaves
Method
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.
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.
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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