Garlic and Chilli King Prawns
with Korma Style Yoghurt Dip | Perfect for sharing
These juicy prawns are fried in garlic, chilli and lime zest, packing them full of flavour. Dip them into korma style yoghurt and enjoy them as a tasty starter or sharing dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
25 grams
Korma Curry Paste
(Contains Mustard)
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 unit(s)
Red Chilli
150 grams
King Prawns
(Contains Crustaceans)
Nutritional information
Utensils
Instructions
a) In a small bowl, stir together the Greek style yoghurt, half of the toasted flaked almonds and half the korma curry paste. TIP: Keep the remaining korma curry paste for another recipe.
b) Zest and cut the lime into wedges.
c) Peel and grate the garlic (or use a garlic press).
d) Halve the red chilli lengthways, deseed, then finely chop (prepare less if you'd prefer things milder).
a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.
c) Next, add the garlic and chilli, fry for an additional 1 min, then remove the pan from the heat. Stir through your lime zest. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Spoon the korma yoghurt sauce into the bottom of your serving bowl.
b) Top with your cooked prawns and sprinkle over the remaining toasted flaked almonds.
c) Serve with lime wedges for squeezing over. Enjoy!
