Karnataka x Japan
Prawn paddu takoyaki
Your paddu pan has been a takoyaki pan all along. It just never told you.
40 minTime
16 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original387kcalsame
16 gproteinsame
3 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the prawns with chilli powder, turmeric and a pinch of salt. Sear in 1 tsp oil on high heat 2 minutes until pink and opaque.
- 2Stir the onion, chilli, ginger, curry leaves, spring onion and salt into the batter.
- 3Simmer the tamarind, jaggery, tonkatsu sauce and 2 tbsp water on low heat 2 minutes. Whisk the mayo with the coconut milk.
- 4Heat the paddu pan on medium heat and oil each cup. Fill halfway, drop in a piece of prawn, then top up with batter.
- 5Cook 3 minutes on medium heat. Turn each ball with a skewer and cook 3 minutes more. Then keep turning until round and golden all over.
- 6Pile onto a plate, drizzle the sauce and coconut mayo, and scatter bonito flakes and toasted coconut.
Serve it like this
Line six balls in a row on a long plate, zigzag sauce and coconut mayo across, then crown with bonito flakes and spring onion. Serve with wooden picks.
