500 grams cooked
small prawns (shrimps) shelled and deveined
1/2 cup rice
1/2 cup self
1/2 cup semolina
1/2 cup besan
(chick pea) flour
1 teaspoon baking
1/4 teaspoon hot
2 eggs beaten
water to mix
1 large onion,
3 spring onions
1 cup oil for
salt and pepper
Shell the prawns and
devein if necessary. Cut into smaller portions if necessary for
incorporation into batter. Set aside.
Sift flours, baking
powder and seasonings. Place in bowl and make a well in the centre.
Pour in the beaten eggs and stirring from the centre, incorporate
flour until thick. Gradually add water, stirring constantly to produce
a thick but smooth batter.
Stir into the batter
the finely chopped onion, crushed ginger, finely chopped spring onions
and prawns. Taste and add salt and pepper to taste. Cover and allow to
stand for 15 minutes.
Heat oil in a
shallow-sided frying pan. Slide one tablespoon of batter, including
prawns at a time into the oil and cook on both sides until golden on
both sides. drain on kitchen towel paper.
Serve hot with chilli
sauce and garnish with coriander leaves.
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