Prawn, mango & spring onion pakoras

Prawn, mango & spring onion pakoras

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(9 ratings)

Prep: 20 mins

More effort

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

Nutrition and extra info

  • Pakoras only
  • Easily halved

Nutrition: per serving

  • kcal97
  • fat7g
  • saturates3g
  • carbs5g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.05g
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  • 140g gram flour (see know-how below) or plain flour
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3 green chillies, deseeded and finely chopped
  • 1 small mango, peeled and chopped
  • 4 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g bag raw peeled prawn, chopped



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • vegetable oil, for deep frying

For the dip

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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • handful coriander leaves


  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.

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Comments (8)

vix_vix's picture

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

vix_vix's picture

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

loopylaur's picture

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

mariaprozesky's picture

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!

allclare1's picture

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

gervais's picture

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

purpleflufff's picture

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.

saracrofts's picture

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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