Difference between revisions of "Steamed Prawns"
RealRecipes (talk | contribs) m (Text replace - "Category:7 Ingredient Challenge" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Seafood Recipes" to "Category:Seafood recipes") |
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[[Category:East Indian Meat Dishes]] | [[Category:East Indian Meat Dishes]] | ||
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[[Category:Tiger prawn Recipes]] | [[Category:Tiger prawn Recipes]] | ||
[[Category:Mustard seed Recipes]] | [[Category:Mustard seed Recipes]] | ||
Revision as of 14:05, 6 April 2012
File:Steamed prwns.jpg
Steamed Prawns
Prep Time:
Cook time: 15 times
Serves: 4
Description
An East-Indian styled recipe of prawns steamed in spicy mustard gravy.
Ingredients
- 12 tiger prawns
- mustard seeds / paste / sauce (a small handful)
- coconut paste / poppy seeds / fresh cream (optional)
- 6 green chillies
- cilantro or any other herb (optional)
- 2 onions
- mustard oil
- seasonings - salt + turmeric powder
Directions
- Soak the mustard seeds in water overnight (skip if using paste / sauce). Grind them into paste with seasonings.
- Unshell, devein and wash the prawns thoroughly
- Place an aluminum foil in a bowl.
- Slice the onions and mix half of it in the bowl along with prawns and the mustard paste.
- Tear off the tips of chillies and toss them in.
- Sprinkle generous amounts of mustard oil.
- Add a tablespoon of coconut paste / poppy seed paste / fresh cream
- Cover up the foil and steam in foil for 15 minutes.
- Serve with the other half of raw onion sliced sprinkled over it.
- Goes well with steamed plain rice / fried rice / bread.
