Chilli prawn salad recipe
2tbsp vegetable oil
300g (10oz) large raw prawns, cleaned, peeled and de-veined with tails left on
1tbsp tomato purée
150g (5oz) onions, chopped
150g (5oz) green peppers, chopped
1tbsp lemon juice
2 tomatoes, chopped
1 green chilli, chopped
2tbsp fresh coriander, chopped, plus extra for garnish
2tbsp mango pickle
3tbsp mustard oil
1tsp sugar
Heat the vegetable oil in a large frying pan or karahi (a deep flat-bottomed wok-like cooking vessel), add the prawns and stir-fry for 3-4 minutes over a medium heat. Stir in the tomato purée then remove from the heat and put into a bowl large enough for the other ingredients to be mixed in later. Allow to cool for 30-45 minutes. Mix in the remaining ingredients, season to taste, and serve cold, sprinkled with chopped coriander.
