Prawns with Garlic and Chillies
Prawns cook so fast. The only time you will spend here is in peeling and de-veining them. I like to do this ahead of time and then keep them, washed and patted dry, in a polythene bag in the refrigerator, just ready to be stirfried. They are perfect as a cocktail snack with toothpicks stuck in them, and also as a first course. You may serve them as a main dish as well. You will find that this recipe will serve six people as a first course or three to four people as a main one.
Ingredients
- 50 g 1lb medium-sized, raw, headless prawns, peeled, de-veined and washed, then patted dry
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli powder
- tablespoons vegetable oil
- ½ teaspoon black or yellow mustard seeds
- garlic cloves peeled and finely chopped
- fresh hot green chilli, finely chopped
- ½ teaspoon salt
- teaspoons finely chopped green coriander or parsley
Instructions
- Put the prawns in a bowl.
- Sprinkle the turmeric and chilli powder over them evenly and rub in.
- Put the oil in a wok or large frying pan and set over a high heat.
- When very hot, put in the mustard seeds.
- As soon as they begin to pop this takes just a few seconds add the garlic.
- Stir until the garlic has turned golden.
- Add the green chilli.
- Stir once or twice.
- Add the prawns; stir and fry them over high heat until they just turn opaque.
- This will take 2–3 minutes.
- Sprinkle with salt and toss.
- Finally, sprinkle with the green coriander, then toss and serve.
