Gluten-Free King Prawn Pakoras








Inspired by the Good Food Magazine, I decided to adapt one of their recipes this weekend to make my very own King Prawn Pakoras. These are relatively cheap, quick and simple to make and you can adapt the amount of chilli to make them as spicy (or not!) as you like. As the key component of the batter is gram flour (made from chickpeas), this dish is naturally gluten free. The uncooked prawns will cook perfectly in the oil and these succulent yet crispy treats go down particularly well as starters or party food.



1 litre sunflower oil

350g uncooked king prawns

150g gram flour

1 tbsp dried curry leaves

1/2 tsp fennel seeds, crushed

1 tsp ground cumin

1 tsp ground turmeric

1 tsp mustard seeds

150ml full-fat coconut milk

1 inch root ginger, grated

2 minced garlic cloves

1 green chilli, chopped finely (adapt as preferred)

5 spring onions, chopped finely


1 – Heat 5cm in depth of oil in a deep pan on a medium heat. When a cube of bread takes 30 seconds to turn brown in the oil the heat is right.

2 – Put the flour into a bowl and stir in the spices with a large sprinkle of salt. Gradually pour in the coconut milk whilst whisking to create a thick batter. Now add the ginger, garlic, chilli and spring onions. Add the prawns to the mix and make sure each is generously coated in the batter.

Prawns in Batter

Prawns in Batter

3 – Drop large spoonfuls of your mixture into the heated oil (up to 5 at a time) and leave these frying for up to 2 minutes before turning them over and repeating. Remove your pakoras from the oil and place on a plate lined with kitchen towel. Serve with mango chutney or raita.