Peri Peri Tiger Prawns - SK Khazana

Ingredients list for Peri Peri Tiger Prawns - SK Khazana

• 12-16 Tiger prawns shelled and deveined
• 8-10 Red capsicum cubes
• 5-6 Bird's eye chillies
• 6-8 Garlic cloves
• 3-4 Dried red chillies soaked
• 1 teaspoon Vinegar
• 1 tablespo teaspoon Olive oil
• 3-4 Spring onion bulbs thinly sliced
• 2 teaspoons Ginger-garlic paste
• 1 Small yellow capsicum cut into triangles
• 1 Small green capsicum cut into triangles
• 2-3 Spring onion green stalks chopped
• to taste Salt
• to taste Black peppercorns crushed
• to garnish Spring onion greens chopped

Method

1. Blend together capsicum, bird’s eye chillies, garlic, red chillies, vinegar and 1 teaspoon olive oil in a blender to a fine paste.
2. Heat 1 tablespoon olive oil in a non-stick pan. Add spring onion bulbs and sauté till translucent.
3. Add ginger-garlic paste, mix and sauté till fragrant. Add 2-3 tablespoons of the ground chilli paste and mix well.
4. Add some water and mix well. Add yellow and green capsicum, spring onion greens and prawns and mix well.
5. Add a little water, mix, cover and cook till the prawns are fully done. Add salt and crushed peppercorns and mix well.
6. Transfer into a serving bowl, garnish with spring onion greens and serve hot.