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Val and Courtney - Chilli Garlic Prawns

with Minty Paneer Salad

Prep time: 30mins    Cook time: 20 mins    Serves: 4


2 jumbo prawns, peeled, deveined

1 green chilli, finely chopped

1 red chilli, finely chopped

1/4 tsp cayenne pepper

1 pinch of caster sugar

3 tbs ghee

2 curry leaves stalks, leaves picked

1/2 tsp mustard seeds

4 garlic cloves, crushed

Lemon wedges, to serve


1L full-fat milk

2 tbs lemon juice

Salt and pepper, to season

Minty Paneer Salad

1 lemon, juiced

100g baby rocket leaves

1 cup small mint leaves

1 cup cooked peas

2 spring onions, thinly sliced


  1. To make paneer, bring milk to the boil in a large saucepan. Remove from heat and stir in lemon juice. Set aside for 10 minutes, then strain into a muslin-lined colander. Squeeze out all whey. Set aside in muslin and colander for 1 hour to finish draining. Crumble into large chunks. Season and refrigerate until required.
  2. Place prawns in a bowl with chillies and cayenne. Season with sugar and salt. Toss to coat.
  3. Melt ghee in a frying pan over medium heat. Add curry leaves and cook for 2-3 minutes or until crisp. Remove with a slotted spoon and drain on paper towel. Add mustard seeds and garlic to pan and cook, stirring, for 4-5 minutes or until softened and seeds pop. Add prawns and stir-fry until just cooked. Season.
  4. To make salad, place all ingredients in a bowl and toss to combine. Season.
  5. Divide salad among serving plates and top with prawns. Garnish with fried curry leaves and serve with lemon wedges to the side.