Pressed rice flakes with prawns

Friday - - Leisure -

(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.


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