Prawn, mango & spring onion pakoras

Prawn, mango & spring onion pakoras

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

Difficulty and servings

Moderately easy

Preparation and cooking times

Preparation time

Prep 20 mins

Freezable

Pakoras only

Method

  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.
Try

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.

Know-how

Gram flour, otherwise known as chickpea flour or besan, is the flour produced from ground split chickpeas. It has an earthy yellow colour with a pleasant nutty and fragrant smell and is most commonly used in batters for deep-frying savoury Indian snacks like pakoras and bhajis. You can find it in Asian grocery stores or healthfood shops.

Make it veggie

Simply, use cooked peas and sweetcorn nibblets instead of the prawns.

Per serving

97 kcalories, protein 3g, carbohydrate 5g, fat 7 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.05 g

Recipe from Good Food magazine, January 2007.

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Latest comments and suggestions

  • Binder photo Philippa

    06 November 2007

    Philippa rated this recipe

    3 stars

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  • Binder photo Cuileann

    29 December 2007

    Cuileann rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Girl Flower

    27 May 2009

    Girl Flower rated and commented on this recipe

    4 stars

    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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  • Binder photo Mikela Xerri

    15 September 2009

    Mikela Xerri rated this recipe

    5 stars

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  • Binder photo janet

    19 December 2009

    janet rated and commented on this recipe

    5 stars

    So easy and tastes wonderful. I would recommend using the gram flour as it makes a much better batter.

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  • Binder photo Swirlgirl

    23 March 2010

    Swirlgirl rated this recipe

    4 stars

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  • Binder photo Leanne

    30 January 2011

    Leanne commented on this recipe

    These really need salt added, mine were a bit tasteless.

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  • Binder photo Leanne

    30 January 2011

    Leanne rated this recipe

    2 stars

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  • Binder photo Mientjie

    23 February 2011

    Mientjie rated and commented on this recipe

    4 stars

    Lovely, quick and easy! The mango works very well with the prawn. I made these for a party and they were devoured as they came out of the pan! The vegetarian version was just as nice - just watch out, the water in the peas can make the hot oil spit!

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  • Binder photo loopylaur

    05 October 2011

    loopylaur rated and commented on this recipe

    4 stars

    i liked this recipe quick and easy although i put extra chilli in and also used coriander powder as well.

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  • Binder photo Vix

    01 February 2013

    Vix commented on this recipe

    QUESTION: is the calories including the dip as well, or just the pakoras?

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  • Binder photo Vix

    01 February 2013

    Vix commented on this recipe

    Also per serving, approx how many pakoras is a serving, or how many do you get out of 1 batch? thanks

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Difficulty and servings

Moderately easy

Preparation and cooking times

Preparation time

Prep 20 mins

Freezable

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
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Per serving

97 kcalories, protein 3g, carbohydrate 5g, fat 7 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.05 g

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