Sesame batter Tikka Prawns

1 teaspoon (5mL) minced garlic

1 teaspoon (5ml) minced ginger

4 tablespoons (60 ml) Patak’s

Tikka Masala Curry Paste

2 tablespoons (30ml) plain yogurt

2 tablespoons (30mL) grated cheese

1 tablespoon (15 ml) ajowan seeds

2 tablespoons (30ml) double (heavy) cream

½ teaspoon (2.5mL) ground mace (optional)

½ teaspoon (2.5mL) ground green cardamom powder

2/3 cup (175mL) chickpea (gram) flour

1 kg (2lbs) large raw prawns (shrimp), cleaned, peeled and deveined with tails left on

3 tablespoons (45mL) sesame

2 1/3 cup (575mL oz) breadcrumbs vegetable oil for deep-frying

In a bowl mix together all the ingredients except the prawns (shrimp), sesame seeds, breadcrumbs and oil. Add the prawns to the marinade and leave covered in the refrigerator for at least an hour or overnight.

In another bowl combine the sesame seeds and breadcrumbs. Lift each prawn (shrimp) out of the marinade, roll in the sesame seeds mix and deep-fry until golden brown, about 10 minutes.

Serve hot with some Cilantro and mint dip.