Prawns with vegetable and panch phoron

Prawns with vegetable and panch phoron

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Some of the best recipes are never prepared in restaurants. This quick, healthy, easy and colourful dish from Bengal is a delicious example. Use raw prawns of any size. Often smaller prawns have a sweeter flavour, so don’t be put off by the size and by thinking that bigger is better. Traditionally, the middle section of the prawn shell is removed for deveining, but the head and tail are left on for added flavour and crunch. The prawns are combined with a colourful medley of seasonal vegetables and served with steamed basmati or other long-grain rice.

Ingredients

Quantity Ingredient
1 tablespoon mustard or other vegetable oil
2 green chillies, slit to just below the stalk area, top and seeds left intact
1 teaspoon Panch Phoron
1 large onion, sliced
500g raw prawns, washed thoroughly, shelled and deveined, heads and tails left intact, if desired
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 teaspoon turmeric
1/2-1 teaspoon salt, or to taste
2 cauliflower florets, thinly sliced
100g pumpkin such as butternut, jap or kent, peeled and diced
1 zucchini, diced
65g frozen peas
50g baby spinach leaves
6 green beans, trimmed
1/4 red, green or yellow capsicum, thinly sliced lengthwise
100g white cabbage, finely shredded
lime wedges, to serve

Method

  1. Heat the oil in a wok or large frying pan over a medium heat. If you are using mustard oil, wait until it is smoking (this gets rid of the pungent mustard flavour and releases a sweeter taste). Stir in the green chillies and panch phoron and cook until the mixture crackles. Immediately add the onion, prawns, ginger and garlic pastes, turmeric and salt, increase the heat to high and stir-fry for 2 minutes.
  2. Add the cauliflower, pumpkin, zucchini, peas, spinach, beans, capsicum and cabbage and stir to mix through. Reduce the heat to low, cover and cook until the prawns are translucent and firm to the bite – about 5 minutes for small prawns, 6 minutes for medium prawns and 7 minutes for large prawns. Serve hot, with lime wedges on the side for squeezing over.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again