Simon Rimmer served up tasty King prawn pakoras with herb and yoghurt dipping sauce on Sunday Brunch.

The ingredients are: 12 king prawns, peeled, except for end of tail, and deveined, 1 teaspoon chilli powder, Half teaspoon turmeric, 1 teaspoon salt, 1 teaspoon garam nasala, Zest 1 lemon, 2 cloves garlic, 25mm piece ginger – both grated, 50g gram flour, 30g cornflour, Half very thinly sliced onion, 12 finely chopped mint leaves and 1 green chilli very finely chopped (inc seeds).

For the Dip: Half bunch coriander, Bunch mint leaves, 1 teaspoon salt, 75ml rice vinegar and 200g yoghurt.

Chilli and lemon to garnish.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.