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.
