Prawn and spring onion pakoras with mint yoghurt

Name: Prawn and spring onion pakoras with mint yoghurt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 120 g Gram flour; 2 g Baking powder; 2 g Ground cumin; 1 g Ground turmeric; 1 g Chilli powder; 3 g Salt; 250 g Prawns, raw, peeled and roughly chopped; 1 Onions, thinly sliced; 4 Spring onions, sliced; 1 Fresh chillies, finely chopped, optional; 10 g Fresh coriander, chopped; 500 ml Vegetable oil, for frying; 150 g Natural yoghurt; 10 g Fresh mint, chopped; 0.5 Lemons, juiced

Crisp, lacy gram-flour fritters studded with prawns, spring onion and coriander. Serve hot with a cooling mint yoghurt as a starter or snack.

Ingredients

120 g Gram flour
2 g Baking powder
2 g Ground cumin
1 g Ground turmeric
1 g Chilli powder
3 g Salt
250 g Prawns, raw, peeled and roughly chopped
1 Onions, thinly sliced
4 Spring onions, sliced
1 Fresh chillies, finely chopped, optional
10 g Fresh coriander, chopped
500 ml Vegetable oil, for frying
150 g Natural yoghurt
10 g Fresh mint, chopped
0.5 Lemons, juiced

Method

Stir the mint, lemon juice and a pinch of salt into the yoghurt.
Whisk the gram flour, baking powder, spices and salt with about 100ml cold water to a thick batter that coats a spoon.
Stir in the prawns, onion, spring onions, chilli and coriander.
Heat the oil in a deep pan to 180°C. Drop in heaped tablespoons of the mix a few at a time and fry, turning, until deep golden and crisp. Drain on kitchen paper. Never leave hot oil unattended.
Serve hot with the mint yoghurt.