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Crisp prawns with oats, chilli and ginger

Yotam Ottolenghi
  • minutes
  • Serves 4

INGREDIENTS

500 g

King prawns, raw

3

Chillies, red

2 cloves

Garlic, large

4

cm Ginger

8

Kaffir lime, fresh leaves

2

Limes

4

Spring onions, large

50 g

Porridge oats, instant

1 tsp

Brown sugar, soft dark

40 g

Cornflour

1 1/2 tsp

Mustard seeds, black

1

Salt and black pepper

2 tbsp

Sesame seeds, toasted

1 tsp

Sesame oil

200 milliliters

Vegetable oil

40 g

Butter, unsalted

50

Curry, leaves