Nutrition and extra info
Nutrition: Per serving
Ingredients
Prawn
praw-n
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Chilli
chill-ee
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Coconut
koe-koe-nut
A large hairy, brown nut that grows on the coconut tree, found throughout the world’s…
Method
Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.
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