Prawn Shrimp Pakoras
Dive into the irresistible flavors of Prawn Shrimp Pakoras, a crispy, golden appetizer perfect for seafood lovers and spice enthusiasts alike. These bite-sized fritters feature succulent prawns coated in a spiced chickpea flour batter infused with turmeric, cumin, coriander, and a hint of chili for a bold, aromatic kick. The addition of rice flour ensures a light, crunchy texture, while fresh cilantro and optional green chilies add a vibrant burst of flavor. Quickly prepared and deep-fried to perfection, these pakoras make for an unforgettable snack or party starter. Serve them hot with tangy tamarind sauce, refreshing mint chutney, or a squeeze of lemon for a zesty finish. Whether you're hosting a gathering or craving street food-inspired comfort, this quick and easy recipe is a surefire crowd-pleaser! Keywords: prawn pakoras, shrimp fritters, crispy snacks, Indian appetizers, fried seafood snacks.
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Recipe Information
Ingredients
- 250 grams Prawns/Shrimp (large, cleaned and deveined)
- 100 grams Chickpea flour (Besan)
- 20 grams Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 tablespoons Finely chopped cilantro
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Salt
- 50 milliliters Water
- 500 milliliters Oil (for deep frying)
- 1 medium Green chili (finely chopped, optional for extra heat)
Instructions
In a large mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric, ground cumin, ground coriander, and salt.
Add ginger-garlic paste, chopped cilantro, and optional green chili to the dry ingredients mixture. Mix well to combine.
Gradually add water to the mixture. Stir to form a smooth, thick batter that can coat the prawns but is not too runny.
Pat the cleaned prawns dry with a paper towel and gently mix them into the batter, ensuring each prawn is evenly coated.
Heat oil in a deep frying pan or wok over medium heat. To test if the oil is ready, drop a small amount of batter in—if it sizzles and rises to the top, the oil is hot enough.
Carefully add the batter-coated prawns to the hot oil in small batches, making sure not to overcrowd the pan.
Fry the prawns for 2-3 minutes on each side or until golden brown and crispy. Remove using a slotted spoon and drain on paper towels to remove excess oil.
Repeat with the remaining prawns until all are fried.
Serve the prawn shrimp pakoras hot with mint chutney, tamarind sauce, or a squeeze of fresh lemon.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.9 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
