Prawn (Shrimp) Pakoras

• 1 kg medium raw prawns, peeled and roughly chopped
• 1 medium red onion, finely chopped
• 1/4 cup fresh coriander, chopped
• 1 large tomatoes, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon minced ginger
• 1/2 teaspoon ground red chili pepper
• 75 g besan flour (chick pea flour)
• 1/8 teaspoon bicarbonate of soda
• salt
• 2 cups vegetable oil (for deep frying)

1. Pulse prawns in food processor-they need to just come together not turn into a paste!
2. Combine the prawns and remaining ingredients except the oil.
3. Using a tablespoon, measure out approximately 30 balls.
4. Using damp hands, roll each portion into a ball; place on a plate, cover with cling film until ready to use.
5. Heat the oil in a wok or heavy based frypan.
6. Fry 6-8 balls at a time until golden brown all over.
7. Drain on paper towels.
8. Serve hot with tomato and mint chutney.

prawns, red onion, fresh coriander, tomatoes, garlic, ginger, ground red chili pepper, flour, bicarbonate of soda, salt, vegetable oil

Taken from www.food.com/recipe/prawn-shrimp-pakoras-167189 (may not work)