Quick-fried Prawns with Spices is a fantastically flavorful dish that’ll wow your taste buds. Juicy prawns get coated in a glorious spice mix with warming ginger, garlic, chilli and more. Once quickly seared, they’re simmered in luscious coconut milk. You’ll love how the flavors meld together into one harmonious bite.
About the Recipe
If you love bold, aromatic flavors and succulent seafood, you have to try this prawn dish. It’s a super quick way to get dinner on the table, yet it tastes like it simmered for hours. The magical spice blend does all the heavy lifting for you.
Why You’ll Love This Recipe
I just know you’re going to adore this prawn curry. First off, it’s crazy quick to prep – just coat the prawns in spices then fry them up. Secondly, the flavor punch is out of this world. The warming spices give the prawns such amazing depth. But then the coconut milk mellows everything into pure creamy bliss. It’s an exotic taste adventure in one skillet.
Quick fried Prawns with Spices
Cooking Tips
For the best texture, cook the prawns in batches so they sear properly. Don’t overcrowd the pan. Also, use a heavy bottomed pan or wok to guarantee even heat distribution. And have all your ingredients prepped before you start cooking – it comes together fast.
Serving and Storing Suggestions
This yields 3-4 servings. It’s best enjoyed immediately when the prawns are tender and juicy. If reheating leftovers, add a splash of stock or coconut milk to loosen the sauce. Serve with naan bread for scooping up every last bite. Total prep time is only 25 minutes.
Similar Recipes
- Coconut Shrimp Curry
- Cajun Blackened Shrimp
- Garlic Butter Shrimp
- Bang Bang Shrimp
Nutrient Benefits
Prawns are an excellent source of lean protein and nutrients like selenium, zinc and vitamin B12. The spices used like turmeric, garlic and ginger also offer anti-inflammatory benefits and may aid digestion.
Quick-fried Prawns with Spices
Ingredients
- 450 gms Raw Prawns (large)
- 1 inch Fresh Root Ginger (grated)
- 2 cloves Garlic (crushed)
- 1 tsp Hot Chilli Powder
- 1 tsp Ground Turmeric
- 2 tsp Black Mustard Seeds
- 4 Green Cardamom Seeds (crushed)
- 1/4 cup Ghee or Butter
- 1/2 cup Coconut Milk
- Salt (to taste)
- Ground Black Pepper (as required)
- 2 to 3 tbsp Coriander Leaves (chopped for garnish)
- Naan Bread (to serve)
Instructions
- Peel the prawns carefully, leaving the tails attached.
- Using a small, sharp knife, make a slit along the back of each prawn and remove the dark vein. Rinse under cold running water, drain and pat dry.
- Put the ginger, garlic, chilli powder, turmeric, mustard seeds and cardamom seeds in a bowl. Add the prawns and toss to coat completely in the spice mixture.
- Heat a kadai until hot. Add the ghee or butter and swirl it around until foaming.
- Add the spiced prawns and stir fry for 1 to 11/2 minutes until they are just turning pink.
- Stir in the coconut milk and simmer for 3 to 4 minutes until the prawns are just cooked through. Season to taste with salt and black pepper.
- Sprinkle wih the chopped fresh coriander and serve immediately with naan bread.
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Frequently Asked Questions
Can I use frozen prawns?
Yes, frozen prawns work great. Thaw them completely and pat them very dry before seasoning. You may need to increase the cooking time slightly.
What can I use instead of coconut milk?
For a richer sauce, use heavy cream. Or try vegetable or chicken stock for a thinner, brothy sauce.
Is this recipe spicy hot?
It has a pleasant kick thanks to the chili powder. But you can adjust the heat to taste by using less chili or adding more.
How do I store leftovers?
Leftovers will keep refrigerated for 2-3 days in an airtight container. I don’t recommend freezing as the texture of the prawns may become rubbery.
What sides go well with this dish?
Basmati rice, roasted veggies, and naan bread for scooping up the delicious sauce
