Prawn Pakora Recipe
My husband always likes to order something different to eat and experiment every time that we go out to eat. He is always game to try out new dishes. I, on the other hand, like to stick to the true and tested food dishes. But I do make exceptions when it comes to seafood, as it is absolutely delightful. The last weekend, we went to a seafood-based theme restaurant for dinner. In our over excitement, we ended up ordering a lot of items. For the starters, we ordered Prawn Pakoras. Even though I was a bit apprehensive at first, the dish was really turned out to be really tasty. This prompted me to prepare this dish at home too.
In this recipe, deveined prawns are washed properly and marinated in a hot spice mixture. These spices can be added according to taste. Gram flour (besan) and rice flour (chawal ka atta) is added to this mixture to prepare the pakora batter. Some water can also be added here to make the mixture sufficiently moist. Cornflour can be added to the batter too, to make the pakoras crispier, although it is optional. It should be noted that the prawn pakoras are deep-fried in medium heat, as a high flame could burn the pakoras. The excess oil can be drained out with the help of kitchen tissues. Prawn Pakoras taste delicious with cheese dip and tomato ketchup.
You may also like the recipes of Hariyali Prawns, Grilled Garlic prawn Kabab, Prawn Rissole.
How to make Prawn Pakora
|Big Prawns (chingri)||10 pieces|
|Gram flour (besan)||4 table spoon|
|Rice flour (chawal ka aata)||3 table spoon|
|Onion (payaz) sliced thinly||½ cup|
|Black pepper (kali mirch) powder||¼ tea spoon|
|Turmeric powder (haldi)||½ tea spoon|
|Green chillies (hari mirch), chopped||2 table spoon|
|Garlic cloves (lahsan)||4-5 Pieces|
|Lemon juice (nimboo ka ras)||1 table spoon|
|Oil||for deep frying|
- 1. De-vein and wash prawns. Drain them and sprinkle some salt, turmeric and black pepper on it.
- 2. Crush together green chillies and garlic in a motor and pestle.
- 3. Add crushed garlic-chillies, onion slices and lemon juice into the prawns.
- 4. Add gram flour and rice flour into the prawn mixture.
- 5. Mix gently to coat the prawns well with dry flours. Adjust salt and if needed sprinkle little water and mix. (The mixture should be just moist enough.)
- 6. Heat oil in a pan for deep frying.
- 7. Once the oil is hot, put the flame to medium, hold each prawn along with some onions, and drop into the oil.
- 8. Fry them on medium heat till they become golden in colour. Remove and drain them on an absorbent tissue.
- 9. Now fry all the prawns in batches following same method.
- 10. Serve this hot crunchy pakodas with sauce.
- 1. To make crispier Pakoda, add a little corn flour with gram flour.
- 2. Once you finish frying all the pakora, you can repeat frying them in hot oil for a minute; this gives a good crunchy texture to the Pakora.
- Recipe Type : kababs / Starter, Non vegetarian, Non vegetarian Snacks, Prawns, Snacks
See that’s why you amaze me. Who cooks that much in one day? I make one huge meal each day and it may last to the next day, and everyone here beettr be eating it.