Bengali scotch eggs
Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread
Malabar prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g raw king prawns
- 2 tsp turmeric
- 3-4 tsp Kashmiri chilli powder
- 4 tsp lemon juiceplus a squeeze
- 40g gingerhalf peeled and grated, half finely sliced into matchsticks
- 1 tbsp vegetable oil
- 4 curry leaves
- 2-4 green chillieshalved and deseeded
- 1 onionfinely sliced
- 1 tsp cracked black pepper
- 40g fresh coconutgrated
- ½ small bunch corianderleaves only
Nutrition: Per serving
- kcal171
- fat8g
- saturates4g
- carbs4g
- sugars3g
- fibre3g
- protein19g
- salt0.8g
Method
step 1
Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
step 2
Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
step 3
Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.
