Prawn, mango & spring onion pakoras

Recipe uploaded by

Cathryn Evans

4 ratings

Recipe by Cathryn Evans

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1. 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.
2. 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.
3. 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.

Freeze ahead

Drain the pakoras on kitchen paper and leave to cool. Store in an airtight container in the freezer for up to 1 month. Reheat from frozen on a baking sheet at 180C/ fan 160C/gas 4 for 15-18 mins.

Per serving

97 kcalories, protein 3g, carbohydrate 5g, fat 7 g, saturated fat 3g, fibre 1g, salt 0.05 g

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• Philippa

  06 November 2007

  Philippa rated this recipe

  

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• Cuileann

  29 December 2007

  Cuileann rated and commented on this recipe

  

  A great treat and very easy to make. Finely chopped red pepper or some canned sweetcorn work well in place of the spring onion.

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• Rachel

  15 February 2008

  Rachel commented on this recipe

  Could you join Gary Rhodes in China? Hi there, my name is Rachael Munby from Amoy and I'm here to let you know about a fantastic opportunity to be part of a new UKTV Food series. We are working with UKTV and Gary Rhodes on his new show Rhodes Across China. The show is looking for two apprentices to travel to selected cities in China, learning to cook the very best regional dishes that the country has to offer alongside Gary. All you need to qualify as his apprentice is energy, enthusiasm and a passion for cooking. If you think this sounds like you - sign up now. For terms and conditions on how to apply visit http://uktv.co.uk/food/item/aid/597534.

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• Girl Flower

  27 May 2009

  Girl Flower rated and commented on this recipe

  

  I really liked this recipe- simple and tasty. My OH wasnt sure about the mango being included but the more he ate the more he liked it. We are not fans of the coconut dip but thought sweet chilli sauce was better. Only reason I am not giving this 5 stars is that they became slightly soggy after a while sitting in the oven as I carried on making the other batches. I assume this is because of the mango which is a shame as I like the taste but think I will try without this next time so they are more crunchy and perhaps serve with a mango dip instead.

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• Mikela Xerri

  15 September 2009

  Mikela Xerri rated this recipe

  

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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

FOR THE DIP

• 200ml carton coconut cream
• large knob of ginger , peeled and roughly chopped
• handful coriander leaves

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Preparation and cooking times

Prep 20 mins

Pakoras only

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

FOR THE DIP

• 200ml carton coconut cream
• large knob of ginger , peeled and roughly chopped
• handful coriander leaves

Per serving

97 kcalories, protein 3g, carbohydrate 5g, fat 7 g, saturated fat 3g, fibre 1g, salt 0.05 g

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