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Perfect as a starter or part of a sharing platter, this quick Indian dish uses succulent prawns in a crispy Pakora batter and goes great with a cooling yoghurt dip.
heat oil in a fryer or a deep pan nearer the time to 180°C (do not leave unattended).
deseed and finely chop the chillies, finely chop the coriander.
peel and grate the garlic and ginger .
mix the ingredients with the prawns and marinate for as long as you can.
grate all of the cucumber apart from the clear seeds into a bowl.
add chopped mint, yoghurt and season.
cut lemon into wedges for garnish.
combine the flour, spices and salt together.
mix slowly the warm water to the flour mix to form a thick, lump free paste.
dip in batter and then slowly put into oil and cook for a few minutes until golden brown.
drain prawns on a paper towel and serve on a bed of spinach with the dip and lemon wedges.