• Save to your scrapbook
  • Save to your scrapbook

    Bengali Prawns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Bengali Prawns

    Serves: 4


    • 2 x 200g packs of raw, peeled king prawns
    • 2 tsp turmeric
    • Sunflower oil
    • 1 red chilli
    • 1 green chilli
    • Chopped coriander
    • Lemon or lime juice


    1. This tasty dish is quick to make, and goes very well with salad and chapatis. Begin by defrosting 2 x 200g packs raw, peeled king prawns.
    2. Bring a large pan of water to the boil, add salt and 2 tsp turmeric. Add the prawns and cook for 2-3 minutes, till the prawns are opaque. Drain and, while hot, toss in enough sunflower or olive oil to lubricate but not drown the prawns.
    3. Deseed and thinly slice 1 red and 1 green chilli, and add to the prawns with plenty of chopped coriander. Season, and add a good spritz of lemon or lime juice.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars