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Pickled Prawns
Irene MullerIrene Muller

Pickled Prawns with Ginger and Mustard

5 from 3 votes
Unlike pickled fish, pickled prawns can be made a few hours before serving instead of days before and can be quite the delicious appetizer.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 people
Course: Lunch
Cuisine: Global
Ingredients Method

Ingredients
  

  • 1 tsp mustard seeds
  • 2 tsp ground turmeric
  • 2 tsp cinnamon
  • 1 tbsp chopped fresh ginger
  • 2 tsp coriander seeds
  • 1 tsp fennel
  • 1 tbsp ground cumin
  • 1 tbsp black peppercorns
  • 3 green chilies split through the middle and deseeded 
  • 8 bay leaves
  • ½ cup sugar
  • 500 ml brown vinegar
  • 5 onions sliced into rings
  • salt to taste
  • 1 ½ cup corn flour (mazeina)
  • 500 g frozen prawns cooked and peeled
  • salt and freshly ground black pepper to taste
  • oil to shallow fry

Method
 

  1. Add all the spices and chilies to a large pot along with the bay leaves and vinegar. Place over medium heat and gently simmer.
  2. Separate the onion rings and add them to the pickling liquid. Cook for 20 minutes, allowing the flavours to marry and the onions to cook until soft and translucent.
  3. While the pickle is cooking, prepare the prawns.
  4. Dry the prawns with a paper towel.
  5. Dust the prawns with corn flour, coating them well. Carefully place just enough prawns in the oil and fry for 2 minutes or until the corn flour forms a crust and just begins to brown. Turnover and cook the other side for another 2 minutes. Remove from the oil and place on absorbent kitchen paper. Repeat this process with the remaining prawns.
  6. At this point, the onions and pickle should be ready. Add a little of the pickling liquid to the corn flour in a separate bowl and mix. Add this to the pickling liquid to thicken it slightly, which will help it coat the battered prawns. Add salt and pepper to taste.
  7. Add the prawns to the pickle and gently fold through to combine. Scoop into a large serving dish and allow to cool before serving.
  8. If necessary add more spices to your taste.