Spicy Prawns

Spicy Prawns


Prawns and any form of seafood are very healthy, I need to say no more. You can read up about how good the Omega oils are for the human being. While working at Augusta Kleinbosch Guest Farm we used to make quite a variety of dishes with prawns. From the Prawn Salad to the main course of risotto rice, veggies and Chardonnay Cream Sauce. I really enjoyed making food with prawns. And the lovely smell while they are cooking, it's just the best! 

Serves: 4 Prep time: 10 Minutes Cook time: 25 Minutes Ready in: 35 Minutes

Nutrition: Calories 253 Carbs: 23g Protein: 21g Fat: 7.6g

200 g Basmati rice
2 Tablespoons oil
600 g or 2¼ cups raw prawns/shrimps in their shells
2 garlic cloves, chopped
1 red chili, seeds removed and finely chopped
8 saffron threads
1 teaspoon tumeric
1 teaspoon garam masala
3 Tablespoons lemon juice
250 ml coconut milk
1 red bell pepper, sliced
lemon slices to garnish
Bring a pan of salt water to the boil and cook the rice for 15 minutes.
Keep aside.
Heat the oil in a skillet and fry the prawns/shrimps on a high heat for 2 minutes.
Add the garlic, chilies, saffron threads, tumeric and garam masala.
Add the lemon juice and coconut milk.
Add the bell pepper and simmer for 5 minutes with a lid on.
Season with salt, ground black pepper and lemon juice.
Serve the prawns with rice and garnish with the lemon slices.
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