Korean‑Inspired Prawn Pakoras with Gochujang Aioli

Ingredients

• 200 g large prawns, peeled and deveined
• 100 g gram flour (besan)
• 30 g all-purpose flour
• 2 tbsp gochujang (Korean chili paste)
• 80 ml water, cold
• 1 tsp baking powder
• ½ tsp ground cumin
• ½ tsp salt
• 1.5 L vegetable oil for deep‑frying
• 3 tbsp mayonnaise
• 1 tsp lemon juice
• ½ tsp honey
• 1 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   In a large bowl combine gram flour, all‑purpose flour, baking powder, cumin, and salt; whisk to blend.

2. 2

   Add cold water and gochujang to the dry mixture, stirring until a thick batter forms—smooth enough to coat the prawns without dripping.

3. 3

   Pat the prawns dry, then toss them in the batter, ensuring each piece is fully coated.

4. 4

   Heat vegetable oil in a deep pan to 180°C (350°F). Fry the battered prawns in batches, turning once, until golden and crisp, about 3‑4 minutes per batch; transfer to a paper‑towel‑lined plate.

5. 5

   While the pakoras fry, whisk together mayonnaise, remaining gochujang, lemon juice, and honey to create the aioli; season with a pinch of salt if desired.

6. 6

   Serve the hot prawn pakoras on a platter, drizzle or dip with the gochujang aioli, and garnish with optional cilantro.

7. 7

   Enjoy immediately; the pakoras stay crisp for up to 10 minutes if kept warm.