Prawn pakoras

In a bowl combine the flour, water and bicarb to create a light batter.In a food processor, lightly pulse the remaining ingredientsuntil finely chopped.

Remove and fold into the batter.

Place in the refrigerator to chill for 1 hour. Drop teaspoons of the mixture, one at a time, into pre-heatedoil and fry for approximately 2-3 minutes until golden brown.

Remove and drain on a paper towel.

Sprinkle with a pinch of NoMU Masala Rub and serve immediately with sweet chilli sauce or chutney.

NOTE:

Make sure your oil is not too hot otherwise they will burn on the outside and still be raw on the inside.

Fry the pakoras in batches of no more than eightso that the oil does not cool down too much, but stays at a constant temperature.

Ingredients

• 60g chickpea flour
• 3 tbsp water
• 500g shelled, cleaned prawns
• 1 tsp NoMU Indian Rub
• 1 small diced red onion
• 1 finely diced chilli
• 1 tsp freshly grated ginger
• a handful of freshly chopped coriander leaves
• ¼ tsp bicarbonate of soda
• ¼ tsp salt
• a grind of black pepper
• oil for frying
• NoMU Masala Rub