Name: Prawn (Shrimp) Pakoras
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 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)

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Recipe by JustJanS

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Prawn (Shrimp) Pakoras created by Peter J

Great nibbles with a glass of champagne

Ready In:: 23mins
Yields:
Units:

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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

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

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RECIPE MADE WITH LOVE BY

@JustJanS

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@JustJanS

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"Great nibbles with a glass of champagne"

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tweak by JustKatHere

10/15/2019

This is a great recipe but I no longer deep fry any thing in oil. I used my Air Fryer for this recipe. I preheated it for 5 minutes at 400 degrees F. Then placed the shimp balls on a rack inside the Air Fryer and sprayed them lightly with an Olive Oil spray. I cooked them for 6 minutes at 400 degrees F. Open the door and turned them over, sprayed the other side and cooked them for another 4 - 6 minutes. They were delicious and not dripping in oil.

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review by merarth

2/19/2012

Made this tonight. DELICIOUS!!!

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review by Swati Banerjee

7/27/2008

We used to eat these in India on rainy evenings. . . something all my cousins and I always looked forward to. But I didn't know how to make them. Thanks for the recipe. It tasted just like my mothers. Only I would give it more than just one pulse in the food processor. But that did not change the taste!

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photo by Peter J

12/31/2006

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review by Peter J

12/31/2006

Yummo Jan, not bad with a nice cold beer either! I served with sundried tomato tapanade.

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