This easy prawn pakoras recipe is one that will impress your friends and family – even those that don’t like shellfish. It’s so good! High in protein, healthy fats and nutrients, these make a perfect starter or can even be used to form the base of a prawn burger as a healthy filling dinner.
Other prawn pakora recipes call for more prep time but this recipe relies on your food processor to do most of the work. It is ideal for weeknights where you really can’t be bothered to spend ages in the kitchen whipping up a healthy dish. It’s also great for a finger food spread at gatherings with family and friends as well as a starter dish for a more refined sit-down meal. Who doesn’t like tasty food for very little effort?!
Serve these with chutney, sauces and a side salad to make this a perfect wholesome starter.
They last for up to a week in the refrigerator in an airtight container and can be frozen for up to 1 month.
Ingredients you’ll need to make easy prawn pakoras
- 350g raw king prawns
- 2 green chillies
- 4 garlic cloves, peeled
- 4cm piece ginger, peeled
- lemon juice (from a bottle works)
- 150g gram flour
- ½ tsp sea salt
- ½ tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- ½ tsp ground coriander
- 1 tsp garam masala
- small handful coriander
- 1 small brown onion
- approx. 100ml warm water
- olive oil for shallow frying – use the type suitable for frying (not the one for salads)
Easy Prawn Pakoras
Equipment
- 1 Food processor
- 1 Deep pan
- 1 Frying/draining ladle
- 1 Roll of kitchen towels
Materials
- 350 grams raw/uncooked prawns
- 2 small green chillies
- 4 cloves garlic, peeled
- 4 cm ginger, peeled
- 2 tbsp lemon juice (from a bottle works)
- 150 grams gram flour
- ½ tsp salt
- ½ tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 1 tsp cumin seeds
- ½ tsp ground coriander
- 1 tsp garam masala
- 1 small handful coriander
- 1 small brown onion
- 100 ml warm water
- 150 ml olive oil for shallow frying – use the type suitable for frying (not the one for salads)
Instructions
- Add all the ingredients to the food processor, apart from the oil and warm water. Pulse until all the ingredients are fully integrated. You can blend it until it becomes a paste if you don't want any texture in the pakoras.
- Wet your hands and scoop out pakora balls, flattening these with the palms of your hands into patties. Do this until you use up all the mixture and set these aside on a plate
- Heat a pan with olive oil. Wet your hands and pick up each patty and gently place into the hot oil. Let the pakoras fry for 2 mins before flipping them over. Repeat this until you get your desired brown colour. Be sure not to crowd your pan otherwise your pakoras will burn.
- Pick these out using your draining ladle/spoon and place the pakoras onto a plate lined with kitchen towel. Pat the pakoras with fresh kitchen towel to remove excess oil. Serve with salad, chutney and enjoy!
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