1kg medium prawns, peeled with tails left intact, deveined.
60mls (1/4 cup) vegetable oil
1 tsp brown mustard seeds
4 green shallots, pale section only, shredded
15 fresh curry leaves

Marinade:
2 tbs fresh lime juice
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground turmeric
6 green shallots, finely chopped
1 tsp grated fresh ginger
2 garlic cloves, crushed
Salt & ground black pepper, to taste

Step 1
To make the marinade, combine the lime juice, chilli powder, coriander, turmeric, green shallots, ginger, garlic, salt and pepper in a large glass or ceramic bowl and mix well.

Step 2
Add the prawns and 1 tbs of the oil to the marinade and mix well. Cover and place in fridge for at least 1 hour or up to 6 hours to allow the flavours to develop.

Step 3
Heat 1/2 the remaining oil in a large frying pan over medium heat. Add the mustard seeds and cook for 30 seconds or until they begin to pop. Stir in the shredded shallots and curry leaves and cook, stirring, for 2 minutes or until the shallots are golden. Remove from the pan and set aside.

Step 4
Heat the remaining oil in the frying pan over medium-high heat. Cook the prawns in 3 batches, stirring often, for 3-4 minutes or until the prawns curl, change colour and are just cooked through.

Step 5
Return all the prawns to the pan with the mustard seed mixture and toss over medium heat for 1 minute. Serve immediately.

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