Gordon Ramsay’s spicy prawn pakoras Recipe

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serves:

4

Skill:

medium

Spice:

Medium

Total Time:

00:23

Prep:

00:20

Cooking:

00:03
(may need an extra min)

Gordon Ramsay’s version of spicy prawn pakoras, from his book accompanying the Channel 4 show, Gordon’s Great Escape, is perfect for Indian-themed parties and they’re easy too

Ingredients

  • 350g raw prawns, shell on
  • 2 green chillies, deseeded and very finely chopped
  • 3 garlic cloves, peeled and finely crushed
  • vegetable oil, for deep-frying
  • For the batter
  • :
  • 150g gram (or plain) flour
  • ½ tsp sea salt
  • ½ tsp ground turmeric
  • ½ tsp cumin seeds
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • 100-125ml warm water

Method

  • Shell and devein the prawns, leaving the tails intact. Place them in a bowl and toss with the chopped chillies and garlic.

  • Next, make the batter by mixing the flour, salt and spices together in a large bowl. Make a well in the centre and add just enough of the warm water to form a thick, smooth paste with a slow-dropping consistency. Leave to stand for a few minutes.

  • Preheat the oven to the lowest setting and heat 6cm of oil in a karahi or a deep saucepan to 170°C-180°C. One at a time, hold the prawns by their tails, dip them in the spicy batter mix to coat, then drop them into the hot oil.

  • Fry for 3-4 mins, turning once, until crisp and golden brown all over.

  • Drain on a baking tray lined with kitchen paper and keep warm in the oven while you cook the rest. Serve immediately while they are still hot.

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We've got loads of <a href="http://www.goodtoknow.co.uk/recipes/Dip" target="_blank">dip recipes</a> to choose from, to dip your prawns in