SKEWER the prawns from tail to head on wooden skewers. Mix all the ingredients for the marinade and evenly rub the skewered prawns with this marinade. Keep aside for 30 minutes. Sieve flour and rice flour separately into a bowl. Add the remaining ingredients for the batter and one litre ice cold water. Whisk to obtain a lumpy batter. Refrigerate till required. Heat oil in a kadai over medium heat. Add a few drops of batter and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter, and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter and serve with warm sauteed juliennes of carrot, potato, pumpkin and beans. NOTES : Indians prepare prawn pakoras in a hundred different ways. We decided to substitute the besan batter with a tempura-style batter and then coated the whole thing with onions, tomatoes, etc.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 663 (54%)|
|Amt Per Serving||% DV|
|Total Fat 73.7g||98 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 28g|
|Cholesterol 2097.8mg||645 %|
|Sodium 161.1mg||6 %|
|Potassium 311.3mg||8 %|
|Total Carbohydrate 102.4g||30 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 99.1g|
|Protein 38.8g||55 %|
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Calories per serving: 1235
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