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
1Bring a pan of salt water to the boil and cook the rice for 15 minutes.
3Heat the oil in a skillet and fry the prawns/shrimps on a high heat for 2 minutes.
4Add the garlic, chilies, saffron threads, tumeric and garam masala.
5Add the lemon juice and coconut milk.
6Add the bell pepper and simmer for 5 minutes with a lid on.
7Season with salt, ground black pepper and lemon juice.
8Serve the prawns with rice and garnish with the lemon slices.
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