- Step 1
Peel the prawns, leaving the tails intact, and devein. Heat the oil in a large frying pan over a medium heat. Add the mustard seeds and cook for 30 seconds or until they start to pop. Add the ginger, garlic, curry leaves, turmeric, chilli and half the shallots and cook, stirring, for 1 minute.
- Step 2
Add the lemon juice and coconut cream to the pan. Add the prawns and cook, stirring, for 4-5 minutes or until the prawns are just cooked through.
- Step 3
Stir in the remaining shallots. Serve with rice and pappadums.