Indian-Style Shrimp with Garlic Pepper Butter

By Leite's Culinaria

Ingredients

7 ounces raw large king prawns or large shrimp* (peeled)
4 cloves garlic (minced)
1/2 teaspoon ground turmeric
1 1/2 tablespoons mild vegetable oil
1 teaspoon brown mustard seeds
2 tablespoons (1 oz) salted butter (cut into small cubes)
1 1/2 tablespoons whole peppercorns (crushed to a coarse grit)
1/2 teaspoon dried chile flakes
1/2 lime (cut into 2 wedges)
1/2 ounce fresh cilantro leaves
Cooked basmati rice and/or flatbreads (for serving)

Prep Time10mins
Cook Time5mins
Servings2

Instructions

Use a sharp knife to score the outside curve of each prawn or shrimp, two thirds of the way through, so there's more surface area to collect the spices. If not already deveined, use the tip of the knife to pull away the black line. Leave the tails on if they're still there.

To a bowl, add the prepped prawns, garlic, turmeric, and 1/2 tablespoon of the oil. Mix thoroughly, then chill in the fridge for 15 minutes.

Ensure the rice (or the rest of your feast) is ready before beginning to fry the prawns they take just 2 to 3 minutes to cook.

Place a wok over high heat. Add the remaining tablespoon of oil then the mustard seeds and cook until the mustard seeds begin to pop, 10 to 20 seconds. Carefully tip in the prawns or shrimp along with all of their garlicky marinade.

Fry for 30 seconds without stirring, then add the butter, crushed peppercorns, and chile flakes. Use a spatula to push and toss the prawns and spices in the rapidly melting butter until pink, 1 1/2 to 2 minutes. Transfer the prawns and sauce to a serving dish immediately.

Scrape all the butter and pepper from the wok over the top of the prawns, add a squeeze of lime from one of the wedges, and scatter with cilantro. Garnish with the remaining lime wedge and serve immediately.