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Aromatic Prawns Serves 2

  • Ingredients:

  • 340g (12oz) raw tiger prawns, defrosted
  • pinch chilli powder
  • 1 5ml spoon (1 teasp) fennel seeds
  • 3 cloves
  • 5 black peppercorns
  • 2.5cm (1 inch) cinnamon stick
  • 2 15ml spoon (2 tbsp) sunflower oil
  • 2 cloves garlic, chopped
  • 1.25cm (half an inch) piece root ginger, peeled and finely chopped
  • 1 small onion, finely chopped
  • 3 tomatoes, skinned and chopped
  • 1 15ml spoon (1 tbsp) water
  • 1 15ml spoon (1 tbsp) white wine vinegar
  • 2 5ml spoon (2 teasp) dark brown sugar
  • salt and freshly milled black pepper
  • coriander leaves, to garnish


  1. Place the chilli powder, fennel seeds, cloves, peppercorns and cinnamon stick into a shallow pan.
  2. Dry fry for 1-2 minutes to release the flavour.  Cool then crush the spices to a powder in a plastic bag using a rolling pin.
  3. Heat the oil in a shallow pan; cook the garlic, ginger and onion for 2-3 minutes. Add the spices.  Cook for a further 2 minutes.
  4. Stir in the tomatoes and water.  Cover and simmer for 5 minutes.
  5. Add the vinegar, sugar, prawns and seasoning.  Cover and cook for about 5 minutes or until prawns are pink in colour.
  6. Garnish with coriander leaves and eat hot with your fingers.

35g Protein; 19g Fat; 13g Carbohydrate; 1g Fibre.

Recipe kindly donated by The Seafish Industry