- 60 g (½ cup) rice flour
- 75 g (½ cup) plain flour
- 90 g (½ cup) semolina flour
- 50 g (½ cup) channa flour
- 1 teaspoon baking powder
- 1½ teaspoons salt
- 1 teaspoon fennel seeds, coarsely ground
- ½ teaspoon turmeric powder
- ½ teaspoon ground cumin
- 1 teaspoon chilli powder
- 2 eggs, beaten
- 175 ml (½ cup) water
- 1 large onion, finely chopped
- 2 teaspoons grated ginger
- 3 green finger-length chillies, finely chopped
- 2 sprigs curry leaves, finely chopped
- 1 spring onion, finely sliced
- 500 g(l lb) small prawns, shelled and deveined
- Oil for deep-frying
1 Sift the flours, baking powder, salt, fennel, turmeric, cumin and chilli powders into a large mixing bowl. Make a well in the centre, add the eggs and water and stir to make a smooth, thick batter.
2 Stir in the chopped onion, ginger, chillies, curry leaves, spring onion and prawns and set aside for 20 minutes to marinate.
3 Heat the oil in a frying pan over medium-high heat until quite hot. Drop 1 tablespoon at a time of the prawn batter into the hot oil and fry on both sides until golden brown, about 2 minutes.
4 Remove and drain on absorbent paper. Serve hot with chutney or sweet chilli sauce.
Semolina is the ground core of the durum wheat grains and has a bland flavour and slightly coarse texture. Semolina, both coarse and fine, is used in many Indian sweets and some bread and is also used in making pasta. It is available in the baking sections of most supermarkets.
Channa flour is made by milling hulled Indian channa dal. It is very fine in texture and pale yellow in colour. It can be obtained from Indian grocers and
health-food stores. Finely ground chickpea flour may be used as a substitute.
Serves 6
Preparation time: 40 mins
Cooking time: 20 mins
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