Prawn Mango Spring Onion Pakoras Recipes

PRAWN, MANGO & SPRING ONION PAKORAS

Prawn, mango & spring onion pakoras image

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

Provided by Cathryn Evans

Categories Buffet, Canapes, Dinner, Side dish

Time 40m

Number Of Ingredients 11

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 prawn , chopped
vegetable oil , for deep frying
200ml carton coconut cream
large knob of ginger , peeled and roughly chopped
handful coriander leaves

Steps:

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.

Nutrition Facts : Calories 97 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.05 milligram of sodium

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