Prawns with ginger and chilli from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

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Accompaniments: Vietnamese star anise and lemongrass chicken claypot; Red lentil dal

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on February 27, 2015

    p. 138 – Sweet, sour and salty with a kick of heat, what’s not to like? Quick and easy prep just adds to the appeal of this dish making it perfect for a satisfying weeknight meal. My shrimp were large vs jumbo so cooking time was even shorter than set out in the book. Unfortunately my curry leaves were MIA so we went without. If the final dish suffered for it we were none the wiser as this dish was a hit with all diners. We especially loved the tangles of caramelized onions that swaddled some of the shrimp. I finished the dish with a spritz of lime, a toss of chopped green onions and a sprinkle of sea salt. I’ll definitely make this again. Photos here: http://chowhound.chow.com/topics/1003839?commentId=9454183#9454183

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