Thursday 19 March 2015

Chilli Garlic Prawns

An excellent starter dish with prawns and my all time favourite Chinese take out. Prawns are cooked in chilli and garlic ground paste with a hint of cumin and black peppercorns. This dish might look fiery hot, but its actually very mildly spiced since I removed the seeds from the red chillies. 
 
Best served as an appetizer with your favourite dip. These prawns can also be served with roti / naan or with steamed rice/ fried rice.
 
 
 
 

 

Ingredients

  • 15 Prawns - clean and devein
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon salted butter
  • 4 Garlic cloves
  • 4 Dry red chillies
  • 1/4 Teaspoon cumin seeds
  • 1/2 Teaspoon whole black peppercorns
  • Salt to taste
  • Spring onion greens to garnish
  • 1/2 Teaspoon freshly squeezed  lemon juice

Directions

1. Clean and devein prawns. Remove head and then pull the legs and shell and remove it. Using a paring knife remove the dark dorsal vein from the prawns. Set aside in a large bowl with plenty of water
2. In a microwave safe coffee mug heat 1 cup of water on high for 1 minute
3. Add dry red chillies in the hot water and set aside for 10 minutes
4. After 10 minutes,  slit the chillies and using a spoon remove the seeds. If you want spicy masala, you can leave the seeds in
5. In a food processor, add garlic, red chillies, cumin seeds, whole black peppercorns and grind it to coarse paste with 2 tablespoons of water
6. In a frying pan, add vegetable oil and butter
7. When the oil is hot, turn the flame to low and add the ground chilli garlic paste and fry for 5 minutes until all the water in the ground paste evaporates and the masala turns to a dark red color
8. Season with salt
9. Add prawns and increase the flame to medium and cook for 2 to 3 minutes flipping sides once or twice
10. Cook until the prawns are cooked through. Do not over cook prawns , they become chewy and hard if you overcook
11. Immediately squeeze fresh lemon juice and garnish with spring onion greens

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