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(Serves 4-6)
Ingredients
500g raw prawns (pureed)
1 brown onion, sliced
1 sweet potato, grated
1 cup rice flour
1 tbsp cumin powder
½ tbsp ground ginger
1 egg
sunflower oil for deep frying
Method
Massage together, all of the bajhi ingredients.
Form into rustic balls and deep fry for 3-8 minutes until golden brown. Remove and place onto absorbent paper.
Serve with a cucumber raita.
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