Mustard-Seed Chilli Prawns

Shell and devein prawns, leaving tails intact. Cut along back of prawn, taking care not to cut all the way through; flatten prawn slightly.

Rub turmeric and chilli into prawns in medium bowl.

Heat oil in large frying pan; cook mustard seeds and garlic, stirring, until seeds start to pop. Add prawn mixture; cook, stirring, until prawns just change colour. Mix in coriander.

Mustard seeds are available in black, brown or yellow varieties; here, we used black, as they are more spicy and piquant than the other varieties.

You can purchase mustard seeds from major supermarkets or health food shops.

Tip : If you like hot dishes, don't seed the chillies before chopping, as removing the seeds and membranes lessens the heat level.

serving suggestion: Serve mustard-seed chilli prawns with saffron rice. Garnish with spring onion curls.

Per serving: 10.1g fat; 823kJ