Tandoori Prawn Skewers
In Gujarati cooking gram flour is used in many different ways, from a batter to a stuffing, from a paste to a thickener. In the Punjab region where my family is from, gram flour is generally used as a batter to fry with. But in this case the batter is steamed to make light, airy cakes. They come out of the steamer a stunning bright yellow and once you cut into them you'll see these bubbles of air which gives them their springy texture. My cakes are finished by pouring over a tempered spiced oil made of fresh green chillies, mustard and sesame seeds. I have played around with this dish to create the lightest version I can and I think you'll love it.
Serve as a snack, equally lovely with a cup of tea or an ice cold beer.
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