Deep fried prawns coated with vermicelli (Jhinga Til Tinka)

Serves 4

Atul has recommended that you serve these deep-fried prawns with the crab and coconut salad below; or you could also serve them with a chutney and salad.

8 large raw sea-water prawns, heads removed and peeled, leaving the tail shell on
Vegetable or corn oil for deep frying

For the marinade

2 cloves of garlic, peeled and crushed
1/2tsp red chilli powder
The juice and grated rind of 1 lemon
3tbsp yoghurt
1tbsp ginger, scraped and finely grated
30g Cheddar cheese, grated
1tsp ajwain seeds (or you could substitute with fresh lovage leaves)
2tbsp single cream
1tbsp toasted gram flour
1/4tsp green cardamom powder
1tsp salt

For the coating

2 tbsp sesame seeds and 50g vermicelli (uncooked) mixed together

Mix all of the ingredients for the marinade then mix with the prawns and leave in a non-reactive container for 45 minutes. Remove the prawns from the marinade, scrape off any excess and coat liberally with the sesame and vermicelli mixture, then rest them for 5 minutes.

Meanwhile pre-heat about 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat fryer. Deep fry the prawns for 2-3 minutes until they are golden brown, then drain on some kitchen paper.