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Prawn Pakoras (Pakodas) Recipe - Serves 4
 
Ingredients
1 small onion, peeled and finely chopped
1 teaspoon (5ml) lemon juice
100g (4 oz) chickpea (gram/besan) flour
1/4 teaspoon (1ml) chilli powder
50g (2 oz) fresh coriander, finely chopped
1/4 teaspoon (1ml) cumin powder
1/2 teaspoon (2.5ml) turmeric powder
1/4 teaspoon (1ml) baking soda (sodium bicarbonate)
1/4 teaspoon (1ml) salt
2 cups (500ml or 18fl oz) oil for deep frying
250g (8 oz) peeled prawns
Method
Mix the onion, lemon juice, chickpea flour, chilli powder, coriander, cumin powder, turmeric powder, baking soda and salt in a large bowl
Keep mixing until you get a stiff and sticky mixture - add 2 tablespoons of water if the mixture is too dry and mix well again - repeat until the mixture is stiff and sticky
Add the prawns to the bowl and then fold them into the mixture (folding is done by gently turning over the mixture, a part at a time, by spooning down to the bottom of the bowl and turning the mixture over)
Heat the oil in a deep saucepan over a medium heat
Check to see if the oil is hot enough by dropping a small piece into the oil - the oil is ready if the piece starts to sizzle fiercely
Scoop teaspoon sized pieces of the mixture into the saucepan, a few at a time and let them fry for 2 minutes, until they are a golden yellow colour
Remove the cooked pieces and put them onto absorbent kitchen paper to remove the excess oil
Repeat with the remaining mixture until everything has been cooked
Serve immediately or heat for 10 minutes in an oven at 160C (325F) when needed
 
Recipe submitted by K Clark on 18 April 2008

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