Omar Foster's prawn and mango pakoras recipe
'These prawn pakoras taste best eaten in the sun. The mango complements the sweetness of the prawn perfectly', says chef and food writer, Omar Foster. His fiery and zingy prawn pakoras recipe makes a great side dish or party snack for summer hosting, served with an easy homemade salsa for dipping. The best thing is you can adjust the heat to suit your tastebuds.
See method- Serves 4-6 (makes 16 small pakoras)
- Takes 30 mins
- 464 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 4 large vine tomatoes, roughly chopped
- 4cm piece fresh ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped, plus extra for serving (optional)
- 1 tbsp vegetable oil, plus extra for frying
- 225g gram flour
- 2 tbsp curry powder (heat to preference)
- 1 tbsp garam masala
- ½ tsp fine salt
- 1 tbsp ground black pepper
- 250g fresh mango, cut into 1cm dice
- 3 spring onions, thinly sliced
- 300g raw king prawns
- 5g fresh coriander, roughly chopped
- 5g fresh mint, roughly chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1945kJ 464.0kcal
- Fat
- 19g
- Saturates
- 2g
- Salt
- 1.7g
- Sugars
- 12g
of the Reference intake
Carbohydrate 42.7gProtein 26.2gFibre 10.1g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Spread the tomatoes, ginger and chilli on a baking tray, drizzle over 1 tbsp vegetable oil and toss to coat. Roast for 20 mins; set aside to cool.
- Meanwhile, whisk the gram flour, curry powder, garam masala and salt and pepper in a mixing bowl with 200ml water to make a thick batter. Stir in the mango, spring onions and prawns to fully coat.
- Put enough vegetable oil in a large, deep saucepan so that it comes halfway up the sides of the pan. Heat until it reaches 160°C (or a cube of bread browns in 40 secs). Working in batches, spoon tablespoons of the prawn mixture into the oil, being careful not to overcrowd the pan. Cook for 2 mins, carefully turning halfway, then use a slotted spoon to transfer to a plate lined with kitchen paper. Repeat to make 16 pakoras.
- Meanwhile, add the cooled tomato mixture to a food processor with 1 tbsp coriander, and blitz to a chunky sauce. Scatter the mint, remaining coriander and extra chilli, if using, over the hot pakoras and serve with the salsa for dipping.
- See more Indian recipes
Freezing and defrosting guidelines
Freeze cooked pakoras only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
