Ingredients
Scale
- 1 kg Peeled Raw Prawns
For the Pickle Temper
- Oil for frying
- 2 g black mustard seeds
- 2 g fenugreek seeds
- 15 g crushed garlic
- 15 g grated ginger
- 1 sprig of curry leaves
- 1 birds eye chilli chopped
- 1 red onion finely chopped
- 1 ripe tomato finely chopped
- 4 g turmeric
- 1 g garam masala
- 10 cumin seeds
- 200 ml white vinegar
- 50 g caster sugar
Serve with
- Shaved cucumber
- Shredded papaya
- Chopped chilli
- Coriander
- Fresh lime juice
- Fish sauce to season
Instructions
- De-vein prawns and marinade with a touch of olive oil and turmeric for at least one hour.
- Toast mustard seeds and fenugreek in hot oil ensuring not to burn them at this stage, fry off the chopped garlic and ginger then add curry leaves. (may need more oil at this stage).
- When the curry leaves stop crackling add chillies, tomatoes and onions and cook for at least 10 minutes on a medium heat before adding the remaining spices.
- Add the vinegar and sugar and reduce liquor by 1/3.
- Once the prawns have marinated for one hour, quickly sauté with clean oil in a large pan and mix well with pickled temper while it is still relatively warm ensuring the cooked prawns are evenly covered with the mixture.
- Leave refrigerated for 2 days before serving at room temperature in a mixed salad of on top of betel leaves or in a babygem lettuce cup