1 spring onion (white part only)
vegetable oil for deep frying
60 g water chestnut or bamboo shoots
200 g prawn meat
1 egg
2-3 tbsp cold water
9 slices white bread
3/4 cup white sesame seeds

In a food processor chop the spring onion and water chestnut or bamboo shoots. Add the prawn meat, egg and water. Grind to a smooth, light paste.
Spread prawns mixture evenly over each bread slice. Remove crusts and cut each slice into four triangles.
Dip into sesame seeds to coat evenly.
Heat oil in wok, deep-fry until light golden, then remove and drain.Serve hot with a sweet and sour or plum sauce.

Pakoras are a great Indian finger food, served at teatime and at drinks parties, and bought from street hawkers on buses and trains. Similar in principle to Japanese tempura, all manner of vegetables can be covered in the batter and deep-fried. Dip them into this Cilantro Relish or-believe it or not -ketchup!

Vegetables of your choice
1 sm. cauliflower
1 potato
1 sm. onion
Several fresh spinach leaves
1 lb. pea flour
1 tsp. chilli powder
1 tsp. powdered cumin seed
Salt
Oil
Cut all vegetables into small pieces. Mix the Gram flour with one cup of water, and add the vegetables. Add chilli powder, cumin seed, and season with salt to taste. Heat oil and drop vegetable mixture by tablespoons into hot oil. Deep fry at low heat, until brown. Remove from oil and drain on paper towels. Serve hot or cold.