Crispy Prawn Pakora /How to Make Prawn Fritters

Crispy prawn pakora is nothing but prawns dipped in a spicy batter of besan. A very tasty appetizer for prawn lovers. Now I am saying this but 12 years back I was allergic to prawns, my husband would roll his eyes over these whenever we used to go to some fish department stores. It was his love for prawns that I had to learn some prawn curry recipes. And now I can see the love for prawns has been passed to my son also but only in pakora form. This pakora version tastes fantastic with some spices and the crunchy layer outside gives that extra zing.

 I had a soft batter version of these prawn pakoras at my friends place this month. Satarupa had made some finger licking dishes for main course but the prawn pakoras as starters were the show stealer. Thanks honey, for another wonderful idea of making prawn pakora.

Ingredients:
To Marinate:
1/2 kg medium size Prawn
1/2 Lemon
2 tsp Ginger-Garlic paste
1/2 Turmeric powder
Salt to taste

For the batter:
1/2 cup Besan (gram flour)
2-3 tbsp Rice flour
1 tsp Garam masala
1 tsp Green chilli paste
5-6 Curry leaves finely chopped
Salt to taste
Cold water as required
Oil for frying
1 cup Corn flake roughly crushed

Method:
Wash prawns and devein them, place them in a bowl and add all the ingredients under 'marinate'. Keep this aside for 15 minutes. Now make the batter by mixing besan, rice flour, garam masala, chilly paste, curry leaves, salt and mix thoroughly. Add just enough of cold water to make a thick but smooth coat-able batter. Keep the crushed corn flaxes plate next to the stove and dip 2-3 prawns at a time into the batter to coat and then drop them into the corn flaxes mixture. Deep fry prawns on low heat until they turn out golden in color. Repeat the same process to make the remaining prawn pakoras. Serve hot with lemon wedges and chilli garlic sauce.