chilly prawn

here is the recipe hope you liked it PRAWN VINDALOO (HOT PRAWNS) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Indian Seafood Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Garlic -- sliced 1 tb Hot red chili peppers, fresh -sliced 2 ts Cumin seed -- ground 1 t Mustard seeds 1 t Black peppercorns 1 t Tumeric -- ground 1/4 c Cider vinegar 1/4 c Corn oil 1 c Onion slices -- ground to paste 2 lb Prawns -- or large shrimp -peeled & deveined 1/2 c -Water 1 t -Salt Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric together in a processor with 2 Tbsp of vinegar to act as a lubricant. Heat the oil in a pan and fry the onion paste over moderately low heat until light brown. Add the ground spices and continue to fry the mixture until it turns reddish, with a 'crumbled' look. Add the prawns & cook, stirring frequently for 10 minutes. Add the balance of the vinegar, the water and salt and continue to simmer, uncovered, for 5 minutes more. There will be very little sauce. Serve warm VARIATION: The prawn vindaloo can be prepared as a proper pickle, which means that it is a bottled (or refrigerated condiment) used now and then with other foods as an adjunct to the meat or fish dishes being served. Should you wish to prepare this as a pickle, follow the instructions, but omit the onions & and the water & cook the prawns separately in 2 Tbsp of oil before adding them to the mixture.

I took some raw prawns to a BBQ a couple of week ago, the lady who held the BBQ mixed up a a marinade type sauce with chilly and garlic and then took it out to the BBQ and just put in on the hot plate and it was cooked in not time...they were absolutely beautiful...