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.
- 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)
- 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.