Facebook Stir-Fried Spiced Prawns Recipe | The Spice Tailor

Stir-Fried Spiced Prawns

These stir-fried prawns are so delicious with the masala clinging to the prawns, but not overpowering them. I like to add whole green chillies as I like the flavour and a little heat, but you can leave those out if you prefer. Perfect with flatbreads or rice.
  • 4serves
  • 5mins prep
  • 25mins cook
Stir-Fried Spiced Prawns
These stir-fried prawns are so delicious with the masala clinging to the prawns, but not overpowering them. I like to add whole green chillies as I like the flavour and a little heat, but you can leave those out if you prefer. Perfect with flatbreads or rice.
Made with
Malabar Paste

Malabar Paste

4.8 (70)

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Ingredients

  • 5 tbsp. of The Spice Tailor Malabar Paste
  • 3 tbsp. vegetable oil
  • ¼ tsp. each brown mustard seeds and Nigella seeds
  • 1 small onion, finely chopped
  • 1-3 green chillies, whole but pierced
  • 10g julienned ginger (thinly sliced into matchsticks) or chopped if easier
  • 4 fat garlic cloves, finely chopped or grated
  • 2 small-medium tomatoes, blended
  • 400g large raw prawns, shelled and deveined
  • Handful chopped fresh coriander leaves

Method

  1. Heat the oil in a large, non-stick saucepan set over medium heat. Tip in the mustard and Nigella seeds and cook over a low heat until they are popping. Add the onion, green chillies, ginger and some salt. Cook until the onions are lightly golden, around 5-7 minutes.
  2. Add the garlic and cook for 30 seconds. Add the tomatoes and a splash of water and cook over a medium-high heat until thick and the masala releases oil back into the pan, around 5-7 minutes.
  3. Add the Malabar Paste and 125ml of water. Bring the sauce to a simmer and cook for 2-3 minutes, then add the prawns and cook gently for 2-4 minutes until the prawns are opaque and just cooked through.
  4. Season to taste with salt and freshly ground black pepper, stir in the coriander and serve.

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