Description
Enjoy a taste of The Tweed with these pickled prawns wrapped in aromatic betel leaves, offering a burst of spicy and tangy flavors.
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 the prawns and marinate them with a touch of olive oil and 1 teaspoon of turmeric powder for at least one hour in the refrigerator.
- Heat oil in a pan over medium heat. Add the black mustard seeds and fenugreek seeds, and toast them until they start to pop, being careful not to burn them.
- Add the crushed garlic and grated ginger to the pan, frying for 1-2 minutes until fragrant.
- Add the curry leaves and chopped bird’s eye chili and red chili to the pan, stirring for another minute.
- Add the marinated prawns to the pan and cook for 5-7 minutes, or until the prawns are pink and cooked through.
- Remove from heat and let the prawns cool slightly.
- Serve the pickled prawns wrapped in betel leaves as an appetizer.
Notes
For a milder dish, reduce the amount of chili used. These prawns can be prepared a day in advance and stored in the refrigerator, allowing the flavors to develop further. Serve as an appetizer or a light snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0
- Sodium: 300
- Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 150