Mustard-Seed Chilli Prawns

• 20 large uncooked prawns (, 1kg)
• 1/4 teaspoon ground turmeric
• 2 red Thai chile, seeded,chopped finely
• 2 tablespoons vegetable oil
• 2 teaspoons black mustard seeds
• 2 cloves garlic, crushed
• 2 tablespoons finely chopped fresh coriander

1. Shell and devein prawns, leaving tails intact.
2. Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.
3. Rub turmeric and chilli into prawns in medium bowl.
4. Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop.
5. Add prawn mixture; cook, stirring, until prawns just change colour.
6. Mix in coriander.
7. Tip: If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.
8. serving suggestion: Serve mustard-seed chilli prawns with saffron rice.
9. Garnish with spring onion curls.

prawns, ground turmeric, red thai chile, vegetable oil, black mustard seeds, garlic, fresh coriander

Taken from www.food.com/recipe/mustard-seed-chilli-prawns-17531 (may not work)