Prawns with Rice Balls

  • 26 May - 01 Jun, 2018
  • Mag The Weekly
  • Cookery


· 3 green chillies, chopped

· 15g mustard seed

· 100g onion

· ¼ tsp turmeric

· 1tsp salt

· 500g prawns

· 200mg cooked rice

· 20g coriander, for rice balls

· 30ml oil


Grind the chilli and mustard seeds. Cut onion into small cubes and sauté until golden. Add turmeric and half teaspoon salt; cook until smooth. Add prawns and let them simmer on medium heat for about five minutes. Add water if you wish to increase the gravy. In a food processor, blitz rice, coriander and half teaspoon salt until coarse. With wet hands, shape the rice into small spheres. In hot oil, shallow-fry the rice spheres until crispy and golden. Spoon some curry onto the centre of the plate. Place the rice balls on top, followed by the prawns. Serve hot.