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YAPC Cookbook: Small or Side Dishes

Prawn Mango and Spring Onion Fritters

  • 140g gram flour or plain flour
  • 2 tsp garam masala
  • 1 tsp tumeric
  • 3 green chillli, deseeded and finely chopped
  • 1 small mango, peeled and chopped
, finely sliced
  • 200g bag raw peeled prawns, chopped
  • vegetable oil, for deep frying

    1. Tip the flour into a large bowl and stir in the spices and a large pinch of salt. Make a well in the middle, then gradually pour in 100ml water, whisking well until you have a smooth, but very thick batter, similar in consistency to toothpaste. Mix in the mango, spring onion and prawns.
    2. Heat the oil for deep-frying, then drop in spoonfuls of the mix. Fry four at a time for 3-4 mins, until crisp and lightly golden. Drain on kitchen paper and keep warm in a low oven until ready to serve.
    3. For the dip, blend the chilli ginger and coriander in a food processor until smooth. Mix into the soy and sesame and place into dipping bowl to serve with the fritters.