- 1 tsp Chilli powder
- 100g Chickpea or gram flour (can substitute plain flour)
- 60g Plain flour
- Generous pinch of salt
- Cold water to mix
- 400g Raw, peeled prawns, roughly chopped
- 1 Garlic clove, crushed
- Small handful parsley, chopped
- Olive oil, for frying
- Lemon wedges to serve
Mix the chilli powder, flours and salt in a large bowl.
Slowly add the water, mixing all the time, using just enough to make a pouring batter (should be about the consistency of very thick double cream). Make sure all the flour is well mixed in.
Add the prawns, garlic and parsley and gently mix through.
Heat 2 tablespoons of olive oil in a large non-stick frying pan. Fry dessertspoonfuls of the prawn batter in batches until cooked and golden brown on both sides – about 3-4 minutes. Add more oil between batches if necessary.
Drain on kitchen paper and serve warm with the lemon wedges to squeeze over.