Mustard-seed chilli prawns

This meal comes from Meal for Minutes - Asian available from AWW Cookbooks

• Ready In: 30 mins
• Serves: 4

Ingredients

• 20  large  uncooked  prawns (, 1kg)
• 1⁄4 teaspoon ground turmeric
• 2  red Thai chile, seeded,chopped finely
• 2  tablespoons  vegetable oil
• 2  teaspoons black mustard seeds
• 2  cloves garlic, crushed
• 2  tablespoons  finely chopped fresh coriander

Directions

1. Shell and devein prawns, leaving tails intact.
2. Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.
3. Rub turmeric and chilli into prawns in medium bowl.
4. Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop.
5. Add prawn mixture; cook, stirring, until prawns just change colour.
6. Mix in coriander.
7. Tip: If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.
8. serving suggestion: Serve mustard-seed chilli prawns with saffron rice.
9. Garnish with spring onion curls.