Prawn Pakoras - A Fantastic Starter and Snack
`Prawn Pakoras are always a hit with everyone and is loved universally - it isn't too spicy, with just the right amount of sweetness to deliver a pakora which is flavorful and crispy. Made usually on special occasions, you don't need one for preparing this yummy snack.
I have added rice flour and baking soda to the batter to make the pakoras crispy. Egg and other masalas are added to enhance the taste. As the prawns have a natural sweetness in them, combined with the masalas, they turn out quite delicious.
With the same batter, I have used chopped as well as whole prawns for these pakoras and you'll find a slight difference in texture here, of course. Nevertheless, they are both mouth watering. As far as possible, have these pakoras when they are hot and you'll enjoy them to the fullest.
So, here's the recipe for this delicious starter dish.
- 400 gms de-shelled prawns
- 1 1/2 cup gram flour
- 1/2 cup rice flour
- 1 tbsp ginger-garlic paste
- 1 medium size onion
- 1/2 tsp chilli powder
- 3 green chilllies
- 1 tsp coriander powder
- 1 tbsp cumin powder
- 1/4 tsp turmeric powder
- 5 or 6 strands of coriander leaves
- 1/2 tsp cumin seeds
- Salt (according to taste)
- Oil (for deep frying)
- 1 egg
- 1/4 tsp baking soda
1. Clean and de-vein the de-shelled prawns. Cut each prawn into 2 to 3 pieces. Marinate them with a little turmeric, chilli and cumin powder, and salt for 30 minutes.
2. Cut onions longitudinally (don't chop them).
3. Cut the coriander leaves, and cut your green chillies finely.
4. Mix gram flour, rice flour, salt. turmeric, chilli, coriander and cumin powder, green chillies, coriander leaves, cumin seeds, ginger-garlic paste and baking soda properly. Add and mix the beaten egg to the flour mix. This is your batter for the pakoras.
5. Now, add cut prawns to the flour mix/batter, then add a little water to make it a thick paste. Mix well and . You can add more water but make sure your consistency of the flour mix remains, thick - as we'll be mixing the clean prawn to the flour mix, it'll leave a little water. Keep this batter aside for 15 to 20 minutes.
Instructions for cooking
1. Heat oil in a pan and when it gets hot, reduce the flame to medium. Take 1 tsp of batter, either with your teaspoon or in your hand, and pour it into the oil one at a time - you can fry 5 or 6 pakoras at each time or more, and fry until all sides turn golden brown in color. Repeat this for the rest of your batter.
2. Your tasty and crispy Prawn Pakoras are ready.
Here's another variation where I am going to use whole prawns instead of the chopped ones, as above. Marinate these prawns as we had done earlier (refer to the first step in Preparation). Now, follow these instructions,
1. After making the batter (as described in the Preparation)
I have always loved prawns and this is something new for me. However, it is also quite easy, and it doesn't take much time really, and what you get is a superb starter or snack. Tasty and crispy prawn pakoras rich with the flavors of the ingredients added in the batter and the sweetness inherent in the prawns themselves, make it an essential dish on your starter menu. These can be served with any sauce (chilli, tomato).
I hope you try this out and I know you'll love this.