Pressed rice flakes with prawns
(serves 2) Prep time: 10 mins Cooking time: 45 mins 3 tbsp vegetable oil 1 tsp mustard seeds 1 onion, finely sliced 3 garlic cloves, chopped 3 curry leaves 2 Kashmiri dried red chillies 1/2 tsp turmeric powder 4 tiger prawns, cleaned and deveined handful peas 200g thin pressed rice flakes (available in large supermarkets) 1 tsp sugar
1 Heat the oil in a large wok and add the mustard seeds. When they begin to splutter, add onion, garlic, curry leaves and red chillies. Sauté until onion turns golden brown. Now add turmeric powder, prawns and green peas. Sauté until prawns are cooked, about 5 minutes.
2 Add rice flakes and sugar and season with salt and pepper. Continue to sauté for 3-4 minutes or until the rice flakes take on the yellow colour from the turmeric.
3 To serve, ladle the flavoured rice flakes on a platter and top with the prawns.