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    Pan-fried Goan Prawns

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    Pan-fried Goan Prawns

    To make this dish even spicier, you can use chilli powder or paste in the marinade - but be careful, as too much will be overpowering.

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 5 minutes
    • Total time: 25 minutes, plus marinating 55 minutes

    Serves: 4


    • 12-16 large, whole tiger prawns in their shells
    • Salt and freshly ground black pepper
    • 225g bag baby spinach
    • Few sprigs of coriander
    • Masala paste
    • 1-2 cloves garlic, finely chopped
    • Juice of 1 lime
    • Juice of 1 lime
    • Pinch of saffron strands
    • 1 tsp ground turmeric
    • ½ tsp ground coriander
    • 1 tbsp olive oil
    • 1 tbsp olive oil
    • 1 red chilli, seeds removed, finely chopped


    1. Prepare the prawns, removing the shells and the digestive cord, but leaving the tail attached. Butterfly the prawns, wash them and pat them dry on kitchen paper.
    2. Mix together all the masala paste ingredients. Make sure the prawns are completely dry, then stir them into the paste. Once they are well mixed in, cover and leave them to stand for about 30 minutes to absorb the flavours.
    3. Heat a frying pan over a high heat and add 1 tbsp olive oil. When hot, add the prawns (shaking off and reserving any excess masala) and cook for 1-2 minutes each side till just done. The exact cooking time will depend on the size of the prawns, but the key to this dish is not to overcook them, so take them out sooner rather than later. Add a healthy pinch of salt, some freshly ground pepper and a squeeze of lime juice and set the cooked prawns to one side, keeping them warm.
    4. Turn the heat off under the pan and immediately add the residual masala paste to the pan. Leave for about 30 seconds, then add the baby spinach and toss in the hot, spicy pan juices so that it starts to wilt. Add a drizzle of olive oil, a squeeze of lime juice and some more seasoning. Arrange the dressed spinach on 4 plates and top with the prawns. Garnish with fresh coriander and wedges of lime and serve immediately.

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