King Prawn Pakoras

Prawn Pakora is a dish of prawns that have been battered in a spicy mix and then deep fried. This is a wonderfully tasty appetiser for seafood lovers.


400g Peeled and de-veined raw king prawns or tiger prawns (thawed if frozen)
Sunflower oil for deep frying (see method)
Lemon wedges for serving
100g Chickpea flour
100g Plain natural yoghurt
5 tbsp Cold water
50g Shemin’s Seafood Curry Paste


  1. Devein the prawns, then rinse them in cold water and pat dry with kitchen paper. It is important to dry prawns as the prawns will hold the batter better.
  2. Pour the oil in to a large saucepan until it is a third full, roughly five centimetres deep, heat the oil until hot and a small ball of batter floats to the surface of the oil as soon as it is added. Do not allow the oil to overheat.
  3. While the oil is heating make the batter. Mix the flour, yoghurt and cold water until smooth and thick (like double cream) and stir in Shemin’s Seafood Curry Paste.
  4. Add the prawns to the batter and toss throughly.
  5. Using tongs lift the prawns out one at a time and lower them gently in to the hot oil.
  6. Cook for 2-3 mins until they’re golden brown, turning them every now and then.
  7. Lift the prawns out with clean tongs or a slotted spoon and drain them on kitchen paper.
  8. Serve with lemon wedges.
Serves 2

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