Prawn, Mango & Spring Onion Pakoras
These delicious mango and prawn pakoras are a delightful blend of flavors and textures. The crispy exterior gives way to a flavorful mix of mango, prawns, and onions, creating a perfect bite-sized snack or appetizer. Paired with a creamy coconut and ginger dip, these pakoras are sure to be a hit at your next gathering.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT20M
Nutrition
- Calories: 97 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.05 milligram of sodium
Comments
No comments found.