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Prawn & vegetable pakoras with mint dip
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150g tub natural yogurt
15g Cooks’ Ingredients Potted Mint, leaves only, chopped
350g Waitrose Red Potatoes, grated
1 onion, thinly sliced
150g pack raw king prawns, roughly chopped
¼ tsp salt
2 tsp ground cumin
1 red chilli, deseeded and finely chopped
3cm piece root ginger, grated
150g pakora mix
Oil, for deep frying
1. Blend the yogurt and mint together, and chill until needed.
2. Place the potatoes, onion and prawns in a large bowl. Mix in the salt, cumin, chilli and ginger. Blend the pakora mix with 150ml water to make a batter and stir into the prawn mixture.
3. Heat the oil in a deep pan or wok, and add 4 heaped tablespoons of the mixture. Fry for 3-4 minutes, turning once, until browned. Drain on kitchen paper. Repeat to make 12 pakoras. Serve with the mint yogurt dip.
Typical values per serving:
This recipe was first published in April 2017.