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SEAFOOD BHAJIAS WITH GARLIC-CHILLI MAYONNAISE


SEAFOOD BHAJIAS WITH GARLIC-CHILLI MAYONNAISE
By Shanaaz Parker





INGREDIENTS:
150g Self-Raising Flour    
15ml Baking Powder
125ml  Low Fat Smooth Yoghurt, Plain  

2 eggs, Lightly Beaten
500g Uncooked Prawns, shelled
200g Calamari
Tin Baby Clams, drained
Medium Onion, finely chopped
100ml Fresh Dhania, chopped
30ml Lemon Juice
Lemon, for rind
3 Red Chillies, finely chopped
5ml Garlic Paste
5ml Ground Turmeric
5ml Ground Coriander
5ml Ground Cumin
5ml Cayenne Pepper
Salt to taste
Oil, for deep frying

Garlic-chilli mayonnaise:
100ml Low Fat Smooth Yoghurt, Plain
30ml Garlic Paste
5ml Cayenne Pepper
2 Red Chillies, pips removed and chopped
100ml Low Fat Mayonnaise

METHOD:
Into a large bowl, sift flour and baking powder. Separately, whisk yoghurt with eggs till blended, add to dry ingredients, mixing to form a stiff batter. Add all other ingredients, except oil. Allow to rest for 30 minutes.
Heat oil in a deep pot and drop a teaspoon full  of batter into hot oil. Allow the bhajias to fry until cooked. Drain on absorbent paper. Do not place on top of each other when cooling but spread out on an even surface. Make mayonnaise by mixing all ingredients together and pouring into a bowl. Keep aside. Serve bhajias with mayonnaise.

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