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.
Top tip for making Gordon Ramsay’s spicy prawn pakoras
We've got loads of dip recipes to choose from, to dip your prawns in