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350g uncooked prawns
1 medium onion, roughly chopped
2 cloves garlic, chopped
4 cm ginger, grated
1-2 tbsp curry paste
2 tbsp lemon juice
1/2 cup coriander leaves
1 tsp turmeric
1/2 tsp salt
1/4 tsp cracked black pepper
1/2 cup besan flour (chickpea flour)
oil, for shallow frying |
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Method :
Shell and
devein the prawns. Combine the prawns, onion, garlic, ginger, curry paste,
lemon juice, coriander, turmeric, salt and pepper in a food processor.
Process for 20-30 seconds or until well combined. Cover and refrigerate
for 30 minutes. Roll tablespoonfuls of mixture into round patties and
lightly coat in besan flour. Heat 1-2 cm oil in a pan and add the
fritters, in batches. Cook over medium heat for 3 minutes or until golden
brown. Drain on paper towels and serve. Serve with plain yoghurt and lemon
wedges, if desired.
Makes 15
The different varieties of curry paste -
Madras, Vindaloo, Korma, Green Masala and so on - have different spices,
flavors and degrees of heat. Use whichever you prefer.
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