Prawns, Garlic, Chillies, Mustard Seeds

I made these with prawns from DA and Tina. There are some great food producers locally, and they need our support, having lost their overseas markets during the Covid-19 pandemic. DA and Tina have had such a good experience selling their catch locally, they may be able to continue working this way in the future. 

https://eatdrinkhebrides.org.uk/ takes you to an evolving website for purchasing local produce.

INGREDIENTS:

  • 1 kilo of prawns. 
  • 1/4 tsp cayenne pepper
  • freshly ground black pepper
  • 1/4 tsp salt
  • 1 to 2 chopped green chillies
  • 2 tbsp vegetable oil
  • 1/2 tsp black mustard seeds
  • 1 large clove of garlic, peeled and finely chopped
  • 15 curry leaves or 10 basil leaves
  • 5 tbsp peeled chopped tomatoes (or grated tomatoes)

METHOD:

  • Shell the prawns (easier if they are quickly cooked first)
  • Put the prawns in a bowl with the cayenne pepper, black pepper, salt and chillies, and mix well. If you are working ahead of time, they can be covered and kept in the fridge for a few hours. 
  • Put the oil in a wok, medium heat. Once the oil is hot, add the mustard seeds. After a few seconds they will start to sizzle and pop. 
  • As soon as the mustard seeds start popping, add the chopped garlic, stir and then add the prawns and curry leaves. 
  • Stir a few times, and then add the grated tomatoes. Turn the heat to low and simmer for two or three minutes. 
  • Serve immediately. 

We served the prawns on a bed of noodles, but they could be served as a starter on their own, or with rice. 

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