Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
PRAWN PAKORAS
These make a delicious canape or satisfying starter. The great thing is that you can prepare the batter a few hours before your guests arrive and simply fry them at the last minute.

PRAWN PAKORAS

Ingredients

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

Directions

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.

Ingredients

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

Directions

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.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum