Food Special: Two tastes of India

Prawn fritters with chutney and kachumber, serves four

**Ingredients**

12 extra large unpeeled raw prawns

For the batter

60g plain flour

60g chickpea flour

Quarter tsp salt

1 free range egg

150-225mls water

70g ghee, for frying

**To serve**

Lemon wedges, chutney, or chilli garlic relish

**Method**

**1** To prepare the prawns, pull off the head and peel away the shell, leaving the tail intact. Use a small, sharp knife to run down ...