How to make Peri Peri Tiger Prawns - SK Khazana -

Spicy and full of flavour, this prawn dish is an absolute delight

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tiger prawns (टाईगर प्रॉन्स ), Red capsicum cubes

Cuisine : Portuguese

Course : Main Course Seafood

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For more recipes related to Peri Peri Tiger Prawns - SK Khazana checkout Rasakumbha Prawn, Prawn and Cauliflower Curry. You can also find more Main Course Seafood recipes like Papletche Bhujne Prawns Provencale Rawas Ambat Tikhat Malwani Prawns

Peri Peri Tiger Prawns - SK Khazana

Peri Peri Tiger Prawns - SK Khazana Recipe Card

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Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Peri Peri Tiger Prawns - SK Khazana Recipe

  • Tiger prawns shelled and deveined 12-16

  • Red capsicum cubes 8-10

  • Bird's eye chillies 5-6

  • Garlic cloves 6-8

  • Dried red chillies soaked 3-4

  • Vinegar 1 teaspoon

  • Olive oil 1 tablespo teaspoon

  • Spring onion bulbs thinly sliced 3-4

  • Ginger-garlic paste 2 teaspoons

  • Small yellow capsicum cut into triangles 1

  • Small green capsicum cut into triangles 1

  • Spring onion green stalks chopped 2-3

  • Salt to taste

  • Black peppercorns crushed to taste

  • Spring onion greens chopped to garnish

Method

Step 1

Blend together capsicum, bird’s eye chillies, garlic, red chillies, vinegar and 1 teaspoon olive oil in a blender to a fine paste.

Step 2

Heat 1 tablespoon olive oil in a non-stick pan. Add spring onion bulbs and sauté till translucent.

Step 3

Add ginger-garlic paste, mix and sauté till fragrant. Add 2-3 tablespoons of the ground chilli paste and mix well.

Step 4

Add some water and mix well. Add yellow and green capsicum, spring onion greens and prawns and mix well.

Step 5

Add a little water, mix, cover and cook till the prawns are fully done. Add salt and crushed peppercorns and mix well.

Step 6

Transfer into a serving bowl, garnish with spring onion greens and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.