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...


  • 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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