Turmeric Prawns and Scallops Recipe

Preparation 10 minutes
Cooking 15 minutes
Serves 4

Ingredients:

30g butter
1 tbsp oil
2 tbsp chili sauce
3 cloves garlic, crushed
2 pinches turmeric powder
2 ½ tbsp lemon juice
300m1 thickened cream
500g grey prawns, shelled, and tails left intact
300g scallops
Salt to taste
¼ cup snipped spring onions
Toasted bread slices and lemon wedges to serve

Cooking methods:

Preheat a deep frying pan and cook butter and oil until frothy. Add chili sauce, garlic and turmeric. Stir for 1 minute.

Add lemon juice. Leave to simmer, stirring for another minute. Stir in cream. Bring to boil, then reduce heat and simmer for 4 to 5 minutes or until sauce thickens.

Add prawns and scallops. Stir occasionally for 3 to 4 minutes, or until the seafood changes color. Add in salt to taste.

Stir in spring onions. Serve on toast with lemon wedges.

Garlic Chili Prawns Recipe

Ingredients:
(Serves 4)

4 tbsp olive oil
2-3 garlic cloves, finely chopped
1 fresh red chili, seeded and chopped
16 cooked large shrimp
1 tbsp chopped fresh parsley
Salt and ground black pepper to taste
Lemon wedges

Instructions:

Heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and stir-fry for 1 minute, until the garlic begins to turn brown.

Add the prawns and stir-fry for 3—4 minutes, coating them well with the flavoured oil.

Add the parsley, remove from the heat and place four prawns in each of four warmed bowls. Spoon the flavored oil over them. Serve with lemon wedges for squeezing and French bread to mop up the juices.

Prawn Curry Recipe

Ingredients:
600 gms fresh prawns
6 dried chillies - Ground finely
2 shallots - Ground finely
2 cloves garlic - Ground finely
2 cm piece ginger - Ground finely
1 sprig curry leaves
1 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin
2 ½ cups thick coconut milk — extracted from 1 grated coconut
Salt to taste
4 tbsps oil
1 lime

Method:
1. Heat oil and fry the curry leaves for 1-2 minutes.
2. Add in the ground ingredients and fry for 5 minutes or until fragrant, stirring constantly.
3. Add in the spices and fry for 1 minute.
4. Add in the coconut milk and simmer for 10 minutes.
5. Add in the prawns and cook for 3 minutes.
6. Squeeze in the lime juice and turn off the heat.
7. Serve hot with rice.