Nutrition Facts
0 servings
Tiger prawns bikinis
Tiger prawns bikinis
Up your game with this seafood specialty that combines succulent tiger prawn bikinis with rich spices and cherry tomatoes to make your dinner a class apart
Ingredients
500 g tiger prawns bikinis
2 medium onions, finely sliced
6 cloves of garlic, finely chopped
250 g cherry tomatoes, 3/4 of them halved
1 tsp chilli powder
1 tsp cumin powder
½ tsp haldi powder
½ tsp sea salt
a bunch of fresh coriander, finely chopped
2 tbsp vegetable oil
Directions
1
Heat the oil in a frying pan over a medium flame and add the onions. After 2-3 minutes add the garlic and fry until golden brown.
2
Add the chilli, cumin, turmeric and salt and mix thoroughly with the onions and garlic.
3
When the spices have cooked toss in halved cherry tomatoes and cover. When the water has come out of the cherry tomatoes 50 ml of water and simmer until you have a nice thick gravy.
4
Bung in the tiger prawns and the whole cherry tomatoes and cook for around 8-10 minutes (depending on the size of the prawns). When the prawns are almost done, turn up heat and remove any excess water.
5
Throw in the chopped coriander and serve with lemon and saffron rice (it looks pretty).
Ingredients
500 g tiger prawns bikinis
2 medium onions, finely sliced
6 cloves of garlic, finely chopped
250 g cherry tomatoes, 3/4 of them halved
1 tsp chilli powder
1 tsp cumin powder
½ tsp haldi powder
½ tsp sea salt
a bunch of fresh coriander, finely chopped
2 tbsp vegetable oil
Directions
1
Heat the oil in a frying pan over a medium flame and add the onions. After 2-3 minutes add the garlic and fry until golden brown.
2
Add the chilli, cumin, turmeric and salt and mix thoroughly with the onions and garlic.
3
When the spices have cooked toss in halved cherry tomatoes and cover. When the water has come out of the cherry tomatoes 50 ml of water and simmer until you have a nice thick gravy.
4
Bung in the tiger prawns and the whole cherry tomatoes and cook for around 8-10 minutes (depending on the size of the prawns). When the prawns are almost done, turn up heat and remove any excess water.
5
Throw in the chopped coriander and serve with lemon and saffron rice (it looks pretty).
Notes
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