Chingri macher bora (Bangladeshi prawn fritters)

Name: Chingri macher bora (Bangladeshi prawn fritters)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes about 20 (enough to serve 4)
Ingredients: 320g raw peeled prawns; 1 red onion, finely sliced; 1 tsp ground coriander; 1 tsp chilli powder; 1 tsp fine salt; 1 tsp garlic paste; 2 green finger chillies, finely chopped; 10g coriander, finely chopped; 50g plain flour; 50g rice flour; Vegetable oil to shallow fry; Hot sauce and lime wedges to serve

Portion size: Makes about 20 (enough to serve 4)
Prep time 15 min. Cook time 10 min
Difficulty: easy

Dairy-free

Dina Begum

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Crispy prawn fritters are a popular snack and afternoon tea treat in Bangladesh. Dina Begum shows you have to make these moreish snacks.

Traditional recipe: “These classic Bangladeshi fritters are a delicious addition to afternoon tea – or as we say in Bengali ‘cha nasta,’ says Dina. “My mum used to make these when I was growing up and I would wait in anticipation so I could devour a plate as soon as they were out of the oil.”
Why they’re so good: “Aromatic and slightly spicy from the coriander, green chillies and ground spices, the fritters are made extra crispy with the addition of rice flour. They are super moreish and pair perfectly with a cup of tea.”

Browse more delicious prawn recipes, including tapas dishes, fragrant curries and cosy risottos.

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Ingredients

320g raw peeled prawns
1 red onion, finely sliced
1 tsp ground coriander
1 tsp chilli powder
1 tsp fine salt
1 tsp garlic paste
2 green finger chillies, finely chopped
10g coriander, finely chopped
50g plain flour
50g rice flour
Vegetable oil to shallow fry
Hot sauce and lime wedges to serve

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Method

Put the prawns in a food processor and pulse a few times until finely chopped. You don’t want a smooth paste but you don’t want any large pieces either. You can also do this with a sharp knife.
Combine the rest of the ingredients (apart from the flours and oil) in a mixing bowl. Add the prawns and both flours, then start stirring while gradually adding 100ml cold water. Keep testing the consistency; you want it to be thick and falling slowly off a spoon. You may not need all the water.
Take a heaped tablespoon of the mixture and shape into a very rough, slightly flattened round. Repeat until all the mixture is used up, transferring them to a plate or tray as you work.
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Pour enough oil into a wide, deep frying pan over a medium-high heat until it’s around 5cm deep. Once it’s shimmering hot, add the fritters carefully to the oil (you will need to work in batches). Reduce the heat to low-medium and leave them to fry, undisturbed, for 2 minutes before flipping and cooking for another 2 minutes.
Remove the fritters from the oil using a slotted spoon and drain on kitchen paper. Repeat until all the fritters are cooked. Serve with chilli sauce and lime wedges.