Prawn (Shrimp) Pakoras

Great nibbles with a glass of champagne

• Ready In: 23 mins
• Yields: 30 balls

Ingredients

• 1  kg  medium raw  prawns, peeled and roughly chopped
• 1  medium red onion, finely chopped
• 1⁄4 cup fresh coriander, chopped
• 1  large tomatoes, finely chopped
• 1  garlic clove, minced
• 1⁄2 teaspoon  minced ginger
• 1⁄2 teaspoon  ground red chili pepper
• 75  g besan flour (chick pea flour)
• 1⁄8 teaspoon bicarbonate of soda
•  salt
• 2  cups  vegetable oil (for deep frying)

Directions

1. Pulse prawns in food processor-they need to just come together not turn into a paste!
2. Combine the prawns and remaining ingredients except the oil.
3. Using a tablespoon, measure out approximately 30 balls.
4. Using damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.
5. Heat the oil in a wok or heavy based frypan.
6. Fry 6-8 balls at a time until golden brown all over.
7. Drain on paper towels.
8. Serve hot with tomato and mint chutney.