Prawn Pakoras

Could this be the perfect accompaniment for an ice cold bottle of kingfisher beer? The answer is yes yes yes. I first had this in Kerala, sitting on a cliff edge in Varkala, Bob Marley blurring in the background, residual sand from the beach still nestled between my toes, in the searing heat of the post monsoon weather I was handed a brain freeze inflicting Kingfisher beer and prawn pakoras. Pure bliss. Indians are spice magicians when it comes to making something already wonderful taste extraordinary. Who would have thought that something that is this delicately spiced would be served as a bar snack! I feel it is an absolute travesty that we do not share the same interest in snacks because quite frankly I would rather choose prawn pakoras over a pack of pork scratching’s every single day of the week.

You will need:
4 heaped teaspoons of gram flour (ground chickpea flour)1 ½ teaspoons of salt
1 teaspoon onion seed
½ teaspoon mango powder
1 green chilli finely chopped
1 ½ turmeric
½ teaspoon of chilli powder
½ teaspoon of ginger powder
½ teaspoon of garam masala
½ teaspoon coriander powder
1 teaspoon cumin powder
1 finely chopped garlic clove
100ml water
2 tablespoons of fresh coriander finely chopped
250g raw Tiger King Prawns 

2 teaspoons sugar

This could not be simpler. Combine all of the ingredients in a bowl and whisk until the batter has no more flour lumps. Devein the prawns, this simply is running a knife along the back of the prawn and remove the intestinal tract from the prawn. Dip the prawn into the batter and deep fry in a pan of vegetable oil, at least three inches deep. Fry until golden brown. Serve with mango chutney, it’s delicious.