GLUTEN-FREE PRAWN AND CORIANDER PAKORAS
PRAWN AND CORIANDER PAKORAS
Makes about 40 small pieces
1 kilo green prawns, shelled and deveined, chopped into small pieces
2 tablespoons chopped coriander
2 green chillies, seeded and finely chopped
80+ gm besan (chickpea) flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
Water
Vegetable oil for shallow frying
Put the besan flour, bicarb and salt into a bowl and beat in enough water, about 3 tablespoons to start, to make a thick batter. Add more besan or water if necessary.
Add the other ingredients, except the oil, and stir until combined.
Heat the oil in a deep-sided fry pan. Cook the pakoras in batches by taking heaped teaspoons of the mix and gently placing them in the oil, making sure you don’t overcrowd the pan. Turn after about a minute. Cook for another minute and test one to see if it is cooked through. Keep the cooked pakoras warm in the oven until they are all done.
Serve with lime wedges.