Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Tiger Prawns - 12
- Mustard seeds / paste / sauce (a small handful)
- Green chillies - 6
- Onions - 2
- Mustard Oil
Directions
Soak the mustard seeds in water overnight (skip if using paste / sauce). Grind them into paste with seasonings.
Unshell, devein and wash the prawns thoroughly
Place an aluminum foil in a bowl.
Slice the onions and mix half of it in the bowl along with prawns and the mustard paste.
Tear off the tips of chillies and toss them in.
Sprinkle generous amounts of mustard oil.
Add a tablespoon of coconut paste / poppy seed paste / fresh cream
Cover up the foil and steam in foil for 15 minutes.
Serve with the other half of raw onion sliced sprinkled over it.
Goes well with steamed plain rice / fried rice / bread.