Prawns with Garlic and Chilli

So quick, so easy, so tasty!  Thanks to Madhur Jaffrey, Curry Easy, for this flavour packed starter, I think it has all my favourite flavours in one dish.

Ingredients for 4

12 raw jumbo prawns, peeled and deveined

¼ teasp cayenne pepper, or to taste

1 teasp finely chopped fresh hot green chillies

2 tbsp olive, rapeseed or peanut oil

½ teasp whole brown or yellow mustard seeds

1 large clove of garlic, peeled and finely chopped

15 fresh curry leaves or 10 fresh basil leaves, torn

5 tbsp grated tomato, using coarse side of the grater and discarding the skin
White cabbage and carrot, shredded, serve as a garnish.

Method

Wash the prawns well. Leave in a sieve for a while, then pat dry. Put in a bowl, adding the cayenne pepper, some freshly ground black pepper, a quarter teaspoon of salt and the chillies. Mix well. The prawns may be covered and refrigerated until needed. Put the oil in a wok or frying-pan and set over a medium-high heat. When hot, put in the mustard seeds. As soon as they begin to pop, a matter of seconds, add the garlic and stir once or twice. Quickly put in the prawns and curry leaves. Stir a few times. Add the grated tomato. Stir a few times. Turn the heat down to medium-low and let the prawns cook gently, stirring until they just turn opaque, a matter of two or three minutes. Serve immediately on a bed of shredded white cabbage and carrot.