Grandma always told me that with prawns, ‘the bigger the better’ doesn’t always work. She loved little prawns. She said it tasted way better than the big ones. And these were delicious little nuggets of flavour. Especially in my homemade chilli garlic oil. I’ve made bigger prawns in chilli garlic before and they too were super tasty but these little ones needed their own post.
Ingredients:
Little prawns – 500 gm
Homemade chilli garlic oil – 3 tbsp (along with the chilli garlic bits)
Alternately, you could add 3 tbsp vegetable oil mixed with 2 tsp chilli powder. In the cooking process heat this up and add 6-7 large cloves of minced garlic.
Turmeric – 1/2 tsp
Ghee – 2 tsp
Curry leaves – a sprig
Salt – to taste
Method:
De-shell, devein, and clean the prawns. Toss them in turmeric powder and keep aside.
Heat a pan with the chilli garlic oil.
If you’re not using chilli garlic oil, add regular oil mixed with chilli powder to the pan, add minced garlic and let this cook for about 2 mins.
Tip the prawns in and toss.
Add ghee.
Add salt.
Cook for 3-4 mins and turn off flame.
Add torn up curry leaves.
That’s it!
This isn’t a dry dish. The prawns do let out their juices giving you a little thin gravy laced with the chilli garlic oil. Best served with rice.