These spicy prawns are stir-fried in moments to make a wonderful appetizer. This is fabulous finger food, so be sure to provide your guests with finger bowls.
Ingredients
* 450g large raw prawns
* 2.5cm fresh root ginger, grated
* 2 garlic cloves, crushed
* 1tsp hot chilli powder
* 1tsp ground turmeric
* 2 tsp black mustard seeds
* seeds from 4 green cardamon pods, crushed
* 50g butter
* 120 ml coconut milk
* salt, black pepper
* 2-3 tbsp chopped fresh corriander to garnish
* bread/ pitta bread/ naan bread to serve
1. Peel the prawns carfefully, leaving the tails attached
2. Using a small sharp knife, make a slit along the back of each prawn and remove the dark vein. Rinse under cold running water, drain and pat dry
3. Put the ginger, garlic, chili powder, turmeric, mustard seeds and cardamon seeds in a bowl. Add the prawns and toss to coat completely in the spice mixture.
4. Heat a karahi or work until hot. Add the butter and swirl in around until foaming
5. Add the marinated prawns and stir-fry for 1-1/2 minutes until they are just turning pink.
6. Stirr in the coconut milk and simmer for 3-4 minutes until the prawns are cooked through. Season to taste with salt and pepper.
Serve with bread, rice or mashed potatoes.
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