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:
Shell and devein prawns, leaving tails intact.
Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.
Rub turmeric and chilli into prawns in medium bowl.
Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop.
Add prawn mixture; cook, stirring, until prawns just change colour.
Mix in coriander.
Tip: If you like hot dishes, don’t seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.
serving suggestion: Serve mustard-seed chilli prawns with saffron rice.
Garnish with spring onion curls.
Servings: 4
Time preparation: 0 min.
Time total: 30 min.