Chilli Garlic Prawns with Minty Paneer Salad

Chilli Garlic Prawns with Minty Paneer Salad

Chilli Garlic Prawns with Minty Paneer Salad

4 Serves 30 minutes prep 20 minutes cook


12 jumbo prawns, peeled, deveined
1 green chilli, finely chopped
1 red chilli, finely chopped
¼ tsp cayenne pepper
1 pinch of caster sugar
3 tbs ghee
2 curry leaves stalks, leaves picked
½ tsp mustard seeds
4 garlic cloves, crushed
Lemon wedges, to serve

1L (4 cups) full-fat milk
2 tbs lemon juice
Salt and pepper, to season

1 lemon, juiced
100g baby rocket leaves
1 cup small mint leaves
1 cup cooked peas
2 spring onions, thinly sliced


1. To make paneer, bring milk to the boil in a large saucepan. Remove from heat and stir in lemon juice. Set aside for 10 minutes, then strain into a muslin-lined colander. Squeeze out all whey. Set aside in muslin and colander for 1 hour to finish draining. Crumble into large chunks. Season and refrigerate until required.
2. Place prawns in a bowl with chillies and cayenne. Season with sugar and salt. Toss to coat.
3. Melt ghee in a frying pan over medium heat. Add curry leaves and cook for 2-3 minutes or until crisp. Remove with a slotted spoon and drain on paper towel. Add mustard seeds and garlic to pan and cook, stirring, for 4-5 minutes or until softened and seeds pop. Add prawns and stir-fry until just cooked. Season.
4. To make salad, place all ingredients in a bowl and toss to combine. Season.
5. Divide salad among serving plates and top with prawns. Garnish with fried curry leaves and serve with lemon wedges to the side.


This recipe has been tested.