Pakora Bliss with Zesty Dip

Introduction

🛒 Ingredients

Main Mix

• 150g prawns (chopped)
• ½ onion (finely chopped)
• 2 spring onions (sliced)
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp curry powder
• 2 tsp basil
• 1 tsp cumin
• ½ tsp black pepper
• 1 tsp salt (or to taste)
• ½ cube of OXO seasoning
• 115g all-purpose flour
• 1–2 tbsp water (as needed for texture)

Optional Dip

• ½ tsp chili powder (optional, for spice)
• 1–2 tbsp mayonnaise
• 1–2 tbsp ketchup

Season the Prawns and Spices

Place the chopped onion, spring onions, paprika, prawns, turmeric, curry powder, cumin, basil, salt, pepper, and half an OXO cube into a large bowl.

Mix everything together well until the prawns are fully coated in all the spices and seasoning. As you mix, you’ll already start noticing the amazing aroma from the curry, cumin, and onions coming together.

Let the mixture rest for a few minutes before moving to the next step. This gives the flavours time to settle into the prawns and makes a big difference in the final taste.

Add the Flour and Water

Add the flour little by little, then slowly mix in 1–2 tablespoons of water as needed.

Using your hands or a spoon, gently combine everything until the mixture forms a thick batter that coats the prawns and vegetables properly.

You want the batter thick enough to hold together when frying, but not too dry or heavy. This is what gives the pakoras that crispy golden outside while keeping the inside soft and full of flavour.

Adjust the Batter Texture

Slowly add more water if needed, one tablespoon at a time, mixing gently as you go.

The perfect pakora batter should cling nicely to the prawns and onions without becoming too runny. If the batter feels too thin, the pakoras won’t crisp up properly in the oil.

Taking your time with this step helps create that perfect balance — crispy on the outside, soft and flavourful in the middle.

Fry the Prawn Pakoras

Heat oil in a deep pan over medium-high heat until hot. You’ll know it’s ready when a small drop of batter sizzles immediately.

Using a spoon or your hands, carefully drop small portions of the mixture into the oil.

Let the pakoras fry until golden brown and crispy on all sides, turning them gently as they cook so they brown evenly.

👉 Try not to overcrowd the pan, as too many pakoras at once can lower the oil temperature and make them less crispy.

Once cooked, transfer them onto paper towels to remove any excess oil while keeping them light and crunchy.

Make the Dipping Sauce

In a small bowl, mix equal parts mayonnaise and ketchup until smooth and creamy.

If you enjoy a little heat, add a pinch of chilli powder for an extra kick.

This simple dipping sauce pairs perfectly with the crispy pakoras, adding a creamy, tangy flavour that makes every bite even better.

Serve and Enjoy

Once the prawn pakoras are golden and crispy, serve them warm with the dipping sauce on the side.

Every bite is crunchy, spicy, savoury, and full of flavour — the kind of snack that’s impossible to stop eating once you start.

These pakoras are perfect for sharing with friends and family, but honestly, they’re just as good enjoyed quietly with a hot cup of tea on a cosy evening at home.

💡 Tips for Perfect Prawn Pakoras

• ✔ Don’t add too much water: A thick batter helps the pakoras turn crispy instead of soggy.
• ✔ Fry in small batches: Overcrowding the pan lowers the oil temperature and affects the crunch.
• ✔ Use medium-high heat: This helps the outside become golden while the prawns cook properly inside.
• ✔ Let the mixture rest: Giving the spices a few minutes to settle into the prawns adds more flavour.
• ✔ Serve immediately: Prawn pakoras taste best fresh and hot while still crispy.
• ✔ Add extra chilli if you like heat: You can easily make them milder or spicier depending on your taste.

❓ Frequently Asked Questions

Can I use frozen prawns?
Yes. Just make sure they are fully thawed and drained properly before mixing them with the spices.

Can I make these pakoras less spicy?
Absolutely. Simply reduce the chilli or pepper to suit your taste.

What oil is best for frying?
Neutral oils like sunflower, vegetable, or canola oil work best for crispy pakoras.

Can I make the mixture ahead of time?
Yes, you can prepare the mixture a few hours earlier and keep it covered in the fridge until ready to fry.

What can I serve with prawn pakoras?
They taste great with tea, dipping sauces, fresh salad, or even wrapped inside soft flatbread.