Pakora is a traditional fried snack from India. Its eaten all across the country and throughout Asia where it often accompanies fast food like French fries. There are lots of variations you can easily make at home if you enjoy this prawn pakora recipe. Its a great recipe to experiment with and try out different ingredients for different tasty flavors. It makes an enjoyable appetizer or side dish and resembles a fritter. Its great for parties as well and your dinner guests will definitely ask you for the recipe afterward.
35 ounces of prawns (roughly chopped)
1 onion (finely chopped)
1/4 cup of fresh coriander (chopped)
1 tomato (chopped)
1 garlic clove (grated)
1/2 teaspoon of ginger (grated)
1/2 teaspoon of chili powder
3 ounces of besan flour
2 cups of vegetable oil
salt to taste
Tools And Other Supplies
a frying pan or wok
Use your blender to more finely chop the prawns. Avoid blending so much that you make them into a paste though. Once blended thoroughly combine the chopped prawns with the onion, tomato, coriander, garlic, ginger, chili powder and flour in a mixing bowl. Add in about a pinch of salt or so if you enjoy salt. Blend all of these ingredients together by hand. Its easiest if your hands are damp. This is all of the ingredients from the above list except the oil, which is for the frying.
Roll Into Balls
Use a tablespoon or similarly sized spoon to take scoops of the mixture to form into balls. The spoon is to make sure each ball is roughly uniform in size, which makes frying them easier. Again with your damp, bare hands roll the scoops into balls. Place each ball aside on a plate. After you have formed all of your mixture into balls then cover them with cling wrap and prepare your oil for frying.
Frying With Oil
You need either a frying pan with a heavy base or a wok. A deep fryer is idea if you have one on hand. A wok is very easy to use and prevents you from being spattered with hot oil a bit more than if you choose to use a pan. To prepare your oil for frying simply pour it into your chosen frying apparatus and then heat it. It is important to be careful when frying and use precaution because the oil will be extremely hot when youre frying the pakora. Fry only a few balls at a time and pay attention to them. Theyre finished when they are an even, golden brown color all around. You will want tongs to remove them from the hot oil. Place them on a plate with paper towels to drain the excess oil. Your prawn pakora should be served hot.