Gordon Ramsay's spicy prawn pakoras recipe

Gordon Ramsay's version of spicy prawn pakoras, from his book accompanying the Channel 4 show, Gordon's Great Escape, is perfect for Indian-themed parties and they're easy too

Ingredients

• 350g raw prawns, shell on
• 2 green chillies, deseeded and very finely chopped
• 3 garlic cloves, peeled and finely crushed
• vegetable oil, for deep-frying

For the batter

:

• 150g gram (or plain) flour
• ½ tsp sea salt
• ½ tsp ground turmeric
• ½ tsp cumin seeds
• ½ tsp ground coriander
• ½ tsp garam masala
• 100-125ml warm water

Method

1. Shell and devein the prawns, leaving the tails intact. Place them in a bowl and toss with the chopped chillies and garlic.
2. Next, make the batter by mixing the flour, salt and spices together in a large bowl. Make a well in the centre and add just enough of the warm water to form a thick, smooth paste with a slow-dropping consistency. Leave to stand for a few minutes.
3. Preheat the oven to the lowest setting and heat 6cm of oil in a karahi or a deep saucepan to 170°C-180°C. One at a time, hold the prawns by their tails, dip them in the spicy batter mix to coat, then drop them into the hot oil.
4. Fry for 3-4 mins, turning once, until crisp and golden brown all over.
5. Drain on a baking tray lined with kitchen paper and keep warm in the oven while you cook the rest. Serve immediately while they are still hot.