Fusion Kitchen · Dinner
Spiced Butter Pan-Fried Tiger Prawns
Goan Recheado Butter Prawns
A Goan classic elevated, tiger prawns coated in a recheado masala of kashmiri chilli, vinegar, and whole spices then pan-fried in butter so the Portuguese butter technique and the fierce Goan spice paste caramelise together into a sticky, deeply aromatic dish.
$$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
4gSugar
2gFiber
680mgSodium
215mgChol
Goes well with
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Instructions
1
Prep
Mix kashmiri chilli powder, cumin, coriander, turmeric, cinnamon, and cloves. Stir in grated garlic, ginger, malt vinegar, palm sugar, and salt until a smooth paste forms. Toss prawns in the recheado paste until fully coated. Set aside 5 minutes.
2
Sear
Heat butter in a wide frying pan over medium-high until foaming. Add prawns in a single layer without crowding (work in batches if needed to avoid overcrowding). Cook 1.5–2 minutes per side until pink, curled, and the masala caramelises. Spoon the glossy pan sauce over prawns as they cook. Remove from heat immediately when just cooked through.
3
Plate
Spoon prawns and all pan sauce over steamed basmati rice. Scatter fresh coriander and sliced red onion over the top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw tiger shrimp
- 60g (2.1 oz) unsalted butter
- 3 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 4 garlic cloves
- 1 thumb fresh ginger
- 45ml (3 tbsp) malt vinegar
- 2 tsp palm sugar
- 1 tsp fine sea salt
- 360g (12.7 oz) steamed basmati rice
- 10g (small handful) fresh coriander
- 2 limes
- 80g (2.8 oz) thinly sliced red onion