60g chickpea flour
3 tbsp water
¼ tsp bicarbonate of soda
500g shelled, cleaned prawns
1 tsp NOMU Indian Rub
1 small red onion, diced
1 chilli, finely diced
1 tsp freshly grated ginger
Handful fresh coriander leaves, chopped
¼ tsp NOMU Sea Salt
A grind of NOMU Black Pepper
Vegetable oil, for frying
NOMU Masala Rub, to serve
Whisk together the chickpea flour, water and bicarb to create a light batter.
In a food processor, lightly pulse the remaining ingredients until finely chopped. Remove and fold into the batter.
Place the prawn mixture in the fridge to chill for 1 hour.
When ready to serve, heat a wok or large pot no more than two-thirds full of oil. Drop teaspoons of the prawn mixture into the hot oil and fry for about 2-3 minutes until golden brown. Remove and drain on a paper towel.
Sprinkle the pakoras with a pinch of NOMU Masala Rub and serve immediately with sweet chilli sauce or chutney.
Notes: Make sure your oil is not too hot, otherwise your pakoras will burn on the outside and still be raw on the inside. Make sure to fry the pakoras in batches of no more than eight so that the oil does not cool down too much, but stays at a constant temperature.
60g chickpea flour
3 tbsp water
¼ tsp bicarbonate of soda
500g shelled, cleaned prawns
1 tsp NOMU Indian Rub
1 small red onion, diced
1 chilli, finely diced
1 tsp freshly grated ginger
Handful fresh coriander leaves, chopped
¼ tsp NOMU Sea Salt
A grind of NOMU Black Pepper
Vegetable oil, for frying
NOMU Masala Rub, to serve
Whisk together the chickpea flour, water and bicarb to create a light batter.
In a food processor, lightly pulse the remaining ingredients until finely chopped. Remove and fold into the batter.
Place the prawn mixture in the fridge to chill for 1 hour.
When ready to serve, heat a wok or large pot no more than two-thirds full of oil. Drop teaspoons of the prawn mixture into the hot oil and fry for about 2-3 minutes until golden brown. Remove and drain on a paper towel.
Sprinkle the pakoras with a pinch of NOMU Masala Rub and serve immediately with sweet chilli sauce or chutney.
Notes: Make sure your oil is not too hot, otherwise your pakoras will burn on the outside and still be raw on the inside. Make sure to fry the pakoras in batches of no more than eight so that the oil does not cool down too much, but stays at a constant temperature.
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