Mustard Seed Chilli Prawns Recipes

MUSTARD-SEED CHILLI PRAWNS

Steps:

• Shell and devein prawns, leaving tails intact.
• Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.
• Rub turmeric and chilli into prawns in medium bowl.
• Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop.
• Add prawn mixture; cook, stirring, until prawns just change colour.
• Mix in coriander.
• Tip: If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.
• serving suggestion: Serve mustard-seed chilli prawns with saffron rice.
• Garnish with spring onion curls.

MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE

Steps:

• Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
• Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
• Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
• Divide the rice and shrimp among four plates, and serve.