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Spicy Prawns

Spicy Prawns

Add some heat to your favourite seafood and give this simple, summer dish a try.

Spicy Prawns

 

Serves 4

 

3 tbsp vegetable oil

3 red onions, finely diced

3 long green chillies, deseeded, sliced lengthways, cut in half

2 tsp grated ginger

3 large garlic cloves, chopped

1/2 tsp ground turmeric

1 1/2 tsp garam masala

1 tsp chilli flakes

1 tsp sea salt flakes

1.5kg green medium king prawns, peeled, deveined, tails intact

2 tomatoes, cut into wedges

1 tbsp lemon juice

2 tbsp pouring cream (optional)

Coriander sprigs, to garnish

Steamed rice, to serve (optional)

Pappadums, to serve

 

Coconut Sambal

1/2 cup flaked coconut, toasted

1 lebanese cucumber, sliced

1 lemon, segmented

1/2 cup roughly chopped coriander leaves

To make coconut sambal, toss all ingredients. Set aside.

 

On a barbecue side burner or flat plate, or a stovetop, heat oil in a frying pan over a medium heat. Stir-fry onions for 3-4 minutes or until beginning to brown. Add chillies, ginger and garlic. Stir-fry for 1 minute. Add turmeric, garam masala, chilli flakes and salt. Cook for 1-2 minutes or until fragrant.

Add prawns, tossing for 3-4 minutes or until almost cooked. Add tomatoes and lemon juice. Toss for 1 minute. Remove from heat and add cream, if using.

Garnish prawns with coriander, and serve with some pappadums, rice, if using, and coconut sambal.

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