Prawn, mango & spring onion pakoras
Crispy nibbles that everyone will love, perfect as a side dish to Asian foods.
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...
- Yield: 4
- Cooking time: 45 Min
- Rating: 4/5
- Publisher: Bbcgoodfood.com
- 140g gram flour (see know-how below) or plain flour
- 2 tsp garam masala Garam masala gar-am mah-sarl-ahMeaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp turmeric Turmeric term-er-ikTurmeric 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 Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested… , finely sliced
- 200g bag raw peeled prawn Prawn praw-nThere are thousands of different species of prawn, but tiger, king and North Atlantic are the… , chopped
- vegetable oil, for deep frying
- 200ml carton coconut cream
- large knob of ginger Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It… , peeled and roughly chopped
- handful coriander leaves
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