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Tiger prawns with lime, ginger and mustard
Serves 4 Starters and mains
Ingredients
- 2tbsp vegetable oil
- 1 cinnamon stick
- 1tsp black mustard seeds
- 1tsp ground turmeric
- 1⁄2tsp black peppercorns, crushed with a pestle and mortar
- 20 fresh curry leaves (optional)
- 2 spring onions, finely sliced
- 1 red chilli, finely sliced
- 1 tbsp peeled and julienned fresh root ginger
- 20 raw large tiger prawns, shells removed but tails left on, deveined
- good pinch salt
- good drizzle clear honey
- 2tbsp roughly chopped coriander
Method
Gently heat the oil in a large frying pan and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using).
Once they start to sizzle, stir through the spring onions, chilli and ginger and allow to soften for around a minute.
Stir in the prawns and watch how they quickly turn to a golden pink colour.
Flip them over and sprinkle over a good pinch of salt. Once they are cooked through – and it won’t take long, only a few minutes on each side – drizzle over the honey and sprinkle in half the coriander. Mix well and serve sprinkled with the remaining coriander.
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