Heat up the kitchen with this spicy, ethnic, Indian shrimp dish. Sweet, salty, and spices flavors perfectly pair with the mellow natural taste of the king prawns. Fish vindaloo and achar-spice are used to bring heat and salt to the dish, where cream and sesame oil provide a sweet and savory combination. Firmly cooked king prawns, saturated in the Indian spice sauce sit perfectly on a disk of steamed white rice and present an elegant look and pungent invigorating smell for dinner.
- 4 garlic cloves
- 4 teaspoons vindaloo spice blend
- soy sauce
- 500 grams king prawns
- 2 tablespoons sesame oil
- cream (liquid)
- 1. Peel the garlic cloves and crush with a garlic press.
- 2. Put in a cup and add the spices and soy sauce. The texture should be neither too thick nor too thin.
- 3. Peel the prawns.
- 4. Heat a wok and add two tablespoons of sesame oil. Add the prawns and sear. Then add the spices, garlic, and soy sauce mixture. Mix well so that the prawns are well coated in the sauce.
- 5. Then add cream.
- 6. Serve with rice.