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Ingredients
Method
- 225g chickpea/gram flour
- 2 tbsp curry powder
- 1 tbsp garam masala
- Pinch of salt
- 1 tbsp ground black pepper
- 250g diced mango
- 3 sliced spring onions
- 300g raw king prawns, peeled and chopped
- 5g each chopped coriander and mint leaves
- Veg oil, for deep frying
- Whisk the gram flour, curry powder, salt and pepper, garam masala and 200ml water in a large bowl to make a thick batter. Stir through the spring onions, prawns and mango.
- Add enough oil to a saucepan so it comes halfway up the sides of the pan. Heat to sizzling temperature, then spoon tablespoons of the prawn mixture into the oil, being careful not to overcrowd the pan. Cook for 2 mins, turning after a minute, then remove with a slotted spoon and drain on kitchen paper. Scatter with coriander and mint, and serve with your choice of dips.
30 mins
Makes 16 Pakoras
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