Tiger Prawns With Lime, Ginger, and Mustard Seeds

Ingredients for Tiger Prawns With Lime, Ginger, and Mustard Seeds

• 2 tablespoons vegetable oil

• 1 cinnamon stick

• 1 teaspoon black mustard seeds

• 1 teaspoon ground turmeric

• 1/2 teaspoons black peppercorns, crushed with a pestle and mortar

• 20 fresh curry leaves (optional)

• 2 spring onions, finely sliced

• 1 fresh red chilli, finely sliced

• 1 tablespoon peeled and julienned fresh ginger

• 20 raw jumbo prawns, shells removed but tails left on, deveined

• Good pinch of sea salt

• Good drizzle of honey

• 2 tablespoons roughly chopped coriander

• Juice of 1/2 lime, to taste

How to make Tiger Prawns With Lime, Ginger, and Mustard Seeds

Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the spring onions, chilli and ginger and allow to soften for around a minute.

Stir in the prawns and watch how they turn to a golden pink colour. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through—and it won’t take long, only a few minutes on each side—drizzle over the honey and sprinkle in half the coriander and the lime juice. Mix well and serve sprinkled with the remaining coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.