Sautéed Prawns

Ingredients:

1 Mishra’s Curry Cube

16 – 18 raw cleaned prawns, tails on

1.5 tbsp cooking oil

2.5cm root ginger, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

⅓ cup of water

½ tsp coriander seeds

½ cup fresh coriander leaves, chopped

Juice of half a lemon

Salt and pepper

Serves 2

Step one

Wash and dry the prawns. Using a small sharp knife, butterfly them by slicing down the outside length of each prawn without cutting them in half. (This enables the marinade paste to soak into them.)

Step two

Put the Curry Cube, garlic, ginger and water into a spice grinder and grind to a thick paste or marinade. Carefully coat the prawns in this paste thoroughly, then put them in the fridge for half an hour.

Step three

Add the coriander seeds to hot oil in a heavy-based frypan. When they start to sizzle, add the prawns and the chopped coriander leaves and stir well. Cook the prawns over a high heat, stirring well and often so that they cook evenly, for 2 – 4 minutes. Add the lemon juice and some salt and cracked pepper. Serve as an entrée, with a side salad.