(Based on Rick Steins recipe - Ajwain seeds and chilli add a smoky kick to the batter mix)
12 Extra-Large (0r 16 Large) unpeeled raw prawns
For the Batter :-
1 Free Range Egg
70g Chickpea Flour
70g Plain Flour
Ghee & Rapeseed Oil for frying
½ tsp Ajwain seeds
Pinch of Sea Salt
½ tsp Chilli Powder
Lemon Wedges & Coriander to serve
Mix the flours and the seasonings together, whisk in the egg and enough water to give a smooth batter that is not too thick in consistency, more like single cream.
- Peel of the head and the shell off the prawns, being careful to leave the tail on.
- Butterfly the prawns by running a small sharp knife down the back of the prawns & remove the black intestinal tracts if they are visible. Cut almost all the way through the prawns and gently press them open and flatten them out on a plate.
- Pat the prawns dry with a kitchen towel.
- Heat enough oil and ghee in a wok or heavy based frying pan so that the base is comfortably coated.
- Once hot, dip the prawns in the batter and lower them into the pan. Be careful not to crowd the pan. Fry for 2-3 minutes only, turning once half way through. The prawns should be golden and crispy. Repeat
- Drain the prawns on kitchen paper.
- Repeat until all the prawns have been cooked.
- Serve on a plate with a lemon wedge and sprig of coriander.
- Or you can also add some Kuchumber (chopped salad of onion, tomato, cucumber & fresh coriander with lemon and seasoning) and/or a salsa made from fresh unripe mangoes with chopped red chilli, lime, cumin and sea salt.