By Victoria Alexander and Genevieve Harris
At the restaurant we make our own eggplant pickle. This is very labour intensive, and you can instead use a good quality Indian eggplant pickle (Brinjal).
PEEL AND DEVEIN the prawns. Set aside.
TO MAKE DRESSING, mix the eggplant pickle and yoghurt in a bowl. Chop the coriander leaves and add. Season with the pepper.
TO MAKE BATTER, place all the dry ingredients in a large bowl. Make a well in the centre and pour in the egg white and beer. Using a whisk, slowly incorporate the dry ingredients into the liquid un