Finely chop the prawns, green chillis, red onion and corriander.
Mix the besan flour, bicarbonate of soda and salt with 3tbsp water to form a lump free thick paste.
Add the finely chopped ingredients from step 1 into the batter created in step 2.
Heat the oil of a deep-fryer to ~180C (hot enough to brown a cube of bread in 15 seconds). Drop heaped teaspoons of the batter into the deep-fry in lots of 6 or 8 (depending on the size of your fryer).
Cook until brown ~3-4 minutes. Drain on paper towels.
Repeat until you've used all the batter.
We used a deep fat fryer but you can probably get the same results with careful temperature control of a pan of heated oil.
Don't be tempted to cook larger batches - the cold batter will significantly lower the temperature of the oil so you'll likely end up with soggy batter rather than fluffy pakora.
I've stated a cooking time of 30 minutes - which might be a tad generous. Each batch will cook in ~3-4 minutes and can be kept warm an the oven.
We served with a garlic relish.
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