Chilli Prawns
When it comes to seafood street dishes, I don’t think I’ve tasted any better than this prawn recipe, which I picked up from friends in Pondicherry on India’s east coast. Typically these prawns, which carry a gentle heat and a healthy addiction are served rough and ready in newspaper cones or waxed paper. However for this version we’ve pimped it and served it with a smooth coconut dressed red onion salad.
This chilli prawn recipe is a great snack, super quick and it articulates Southern India, hot, sharp and cool all at the same time. Genius!
Serves 2 as a snack
Spice Jacket
- Juice of ¼ of a lime
- ½ tsp ginger and garlic paste
- 1 tsp chilli powder
- ¼ tsp turmeric
- 2tsp rice flour
- 1tsp plain flour
- 2 tsp water
- 150g raw king prawns
- 3 tbs frying oil
Tarka
- 1 tbs oil
- 1tsp mustard seeds
- 1 shallot, finely chopped
- ¼ tsp chilli powder
- ½ tsp ginger garlic paste
- Juice of ¼ of a lime
- Handful of curry leaves
- Salt to season
How To Make Chilli Prawns
To make the tarka, use a small pan and heat the oil over medium temperature and tip in the mustard seeds and wait until they pop. Now slide in the shallot and cook for 2-3 minutes until it’s browned and then add the rest of the ingredients and turn the heat to low and cook for another 2-3 minutes until the tarka has dried a little and yields a feisty aroma.
For the spice jacket, simply mix the ingredients into a paste and toss the prawns through it. Using a frying pan, heat the oil over a medium temperature and fry the prawns for 3-4 minutes until lightly crispy. Add the prawns into the tarka pan and run through for a minute or two until the spices are clinging to the prawns and they’re looking jammy and irresistible.
Sprinkle with lightly fried curry leaves and serve with coconut onion salad.
Chilli Prawns
When it comes to seafood street dishes, I don’t think I’ve tasted any better than this prawn recipe, which I picked up from friends in Pondicherry on India’s east coast. Typically these prawns, which carry a gentle heat and a healthy addiction are served rough and ready in newspaper cones or waxed paper. However for this version we’ve pimped it and served it with a smooth coconut dressed red onion salad.
This chilli prawn recipe is a great snack, super quick and it articulates Southern India, hot, sharp and cool all at the same time. Genius!
Serves 2 as a snack
Spice Jacket
- Juice of ¼ of a lime
- ½ tsp ginger and garlic paste
- 1 tsp chilli powder
- ¼ tsp turmeric
- 2tsp rice flour
- 1tsp plain flour
- 2 tsp water
- 150g raw king prawns
- 3 tbs frying oil
Tarka
- 1 tbs oil
- 1tsp mustard seeds
- 1 shallot, finely chopped
- ¼ tsp chilli powder
- ½ tsp ginger garlic paste
- Juice of ¼ of a lime
- Handful of curry leaves
- Salt to season
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