Mustard-seed chilli prawns |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This meal comes from Meal for Minutes - Asian available from AWW Cookbooks Ingredients:
20 large uncooked prawns (, 1kg) |
1/4 teaspoon ground turmeric |
2 red thai chile, seeded,chopped finely |
2 tablespoons vegetable oil |
2 teaspoons black mustard seeds |
2 cloves garlic, crushed |
2 tablespoons finely chopped fresh coriander |
Directions:
1. Shell and devein prawns, leaving tails intact.
2. Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.
3. Rub turmeric and chilli into prawns in medium bowl.
4. Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop.
5. Add prawn mixture; cook, stirring, until prawns just change colour.
6. Mix in coriander.
7. Tip: If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.
8. serving suggestion: Serve mustard-seed chilli prawns with saffron rice.
9. Garnish with spring onion curls.
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