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
- 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
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.
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