Sesame & Poppy Seed Prawns

KCTS 9 Cooks

Sesame & Poppy Seed Prawns
Posto Chingri
Meena Cleland, Kelowna

These prawns go well with a green salad. They also make a nice lunch or light meal.

serves 6

12 large tiger prawns with tails on
1 tablespoon ginger, minced
2 tablespoons lemon juice
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon black sesame seeds
1/2 tablespoon poppy seeds
1 tablespoon grapeseed oil
1/4 teaspoon onion seeds (kalonji)
1 teaspoon red chili flakes
1 teaspoon green chili, finely chopped

Wash, peel and devein the prawns. Marinate the prawns in a mixture of the ginger, lemon juice, turmeric, salt and sugar for 10 minutes.

Dry roast the sesame seeds in a pan on a low heat until toasted and fragrant, about 3 minutes, and set aside.

Grind the poppy seeds and add a little water to make a paste.

Heat the oil in a pan and add the onion seeds and saute for a few seconds. Add the marinated prawns and saute for 2 minutes. Add the poppy seed paste, chili flakes and green chili and saute for another minute.

Remove from the heat and sprinkle with the roasted sesame seeds.

Meena blogs at meenasindiankitchen.



These look absolutely scrumptious, definately going to try the recipe!!

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