indianEasynon vegetariangluten freedairy freenut free

Garlic Prawns

Name: Garlic Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g prawns (cleaned and deveined, medium); 12 pcs garlic (cloves, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 2 tbsp oil; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.6/5(112)

TASTE SCORE

9/10

Juicy prawns tossed quickly with plenty of garlic, green chili, and a little lemon make a fast, flavorful dish that works beautifully as a starter or side. It is light, punchy, and ready in minutes.

PREP

15m

COOK

10m

SERVES

100 G

187 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Clean and season the prawns.
1.Rinse the prawns gently and pat them dry well.
2.Place them in a bowl with turmeric powder, red chili powder, black pepper, and salt.
3.Mix well so the prawns are lightly coated.
TIPDry prawns sear better and do not release too much water in the pan.
rest · ~10 min
Let the prawns rest briefly.
Set the seasoned prawns aside for 10 minutes while you chop the garlic, ginger, green chili, and cilantro.
saute · ~2 min
Cook the garlic base.
1.Heat oil in a wide pan over medium heat.
2.Add garlic and ginger, then cook until fragrant without browning too much, about 30 to 45 seconds.
3.Add green chili and stir for 15 seconds.
TIPKeep the heat moderate so the garlic turns fragrant, not bitter.
fry · ~4 min
Cook the prawns quickly.
1.Add the seasoned prawns to the pan in a single layer.
2.Cook for 1 to 2 minutes on the first side until they start turning pink.
3.Flip and cook the other side for 1 to 2 minutes until just curled and opaque.
TIPDo not overcook; prawns turn rubbery very fast once done.
garnish
Finish with lemon juice and cilantro.
Turn off the heat, drizzle in the lemon juice, add cilantro, and toss once so the prawns stay juicy.
serve
Serve the garlic prawns hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before seasoning so they sear instead of steaming in the pan.
2
Use a wide pan and keep the prawns in a single layer; overcrowding makes them release water.
3
Cook the garlic only until fragrant and pale golden, because browned garlic can turn bitter fast here.
4
Add lemon juice only after switching off the heat so the prawns stay tender and bright-tasting.
5
Stop cooking as soon as the prawns turn opaque and curl into a loose C; tight curls mean overcooked.
6
You can chop the garlic, ginger, chili, and cilantro ahead, but cook the prawns just before serving.
7
Leftovers are best reheated very briefly on low heat or served cold in a salad to avoid rubbery prawns.