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Prawn Tempura in Pita Pockets

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This recipe is from FoodFood TV channel & has featured on Hi Tea.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Prawn Tempura in Pita Pockets

Main Ingredients

Prawns , Rice flour

Cuisine

Other

Course

Snack

Level Of Cooking

Medium

Ingredients

  • Prawns cleaned and deveined
    18-20
  • Rice flour
    4 tablespoons
  • Cornflour
    4 tablespoons
  • Salt
    to taste
  • Crushed black peppercorns
    1 teaspoon
  • Molaga podi powder
    2 tbsps + teaspoons
  • Drinking soda
    1 1/2 cups
  • Pita breads
    2
  • Ginger-garlic paste
    1 tablespoon
  • Green chillies chopped
    2
  • Curry leaves
    16-18
  • Oil
    1 tsp + for deep-frying
  • Iceberg lettuce leaves
    5-6
  • Mayonnaise
    3 tablespoons
  • Juice of ½ lemon
  • Mustard seeds
    1 teaspoon

Method

Step 1


Take prawns in a bowl. Add ginger-garlic paste, ¼ tsp crushed peppercorns, green chillies, salt, 6-7 chopped curry leaves, 1 tbsp molaga podi powder and mix well. Set aside to marinate for 10 minutes.

Step 2


To make tempura batter, combine rice flour, cornflour, salt, ¼ tsp crushed peppercorns, 2 tsps molaga podi powder and drinking soda in a bowl. Whisk well into a smooth batter.

Step 3


Heat sufficient oil in a kadai.

Step 4


Dip marinated prawns in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 5


Cut pita breads into halves and slit to make pockets.

Step 6


Finely shred lettuce leaves and place in a bowl. Add salt, remaining crushed peppercorns, 1 tsp molaga podi powder, 1 tbsp mayonnaise and lemon juice and mix well.

Step 7


Heat 1 tsp oil in a non-stick pan. Add mustard seeds and let them crackle. Add remaining curry leaves and 1 tbsp molaga podi powder, mix and add some of the tempering to the remaining mayonnaise. Mix well.

Step 8


Spread the tempered mayonnaise inside pita pockets. Place some lettuce mixture and stuff with 2-3 fried prawns.

Step 9


Place prepared pita pockets on a serving plate. Spread some tempered mayonnaise on the sides and drizzle remaining tempering on top. Sprinkle 1 tsp molaga podi powder on top and serve immediately.

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