Prawns with peas and red pepper
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Frozen cooked prawns |
| 2 | tablespoons | Corn oil |
| 2 | Onions; diced | |
| 1 | Bay leaf | |
| ¼ | teaspoon | White cumin seeds |
| 2 | Garlic cloves; sliced in half | |
| 1 | teaspoon | Ginger pulp |
| ½ | teaspoon | Chilli powder |
| ½ | teaspoon | Ground coriander |
| Salt | ||
| 6 | ounces | Peas freshly podded |
| 1 | large | Red pepper; seeded and coarsely |
| ; diced | ||
| 1 | tablespoon | Fresh coriander leaves; chopped |
| ½ | Lemon; juice of | |
Directions
In a kadahi, wok or deep frying pan heat the corn oil over a moderate heat and fry the onions with the bay leaf and cumin seeds for about 2 minutes.
Add the garlic, ginger, chilli powder, ground coriander and salt to taste.
Stir fry over a medium to low heat for about 1 minute. Add the prawns and stir fry for 3-5 minutes.
Add the peas, diced red pepper and the fresh coriander. Cover and cook for 5-7 minutes, stirring occasionally.
If you wish, stir in the lemon juice just before serving.
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Carlton Food Network
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