Chefs' Recipes

Helly Raichura’s Bengali prawns and seablite (shorshe chingri)

If you have the forethought to soak your mustard seeds overnight, we can guarantee the results are well worth it for the vibrant colour and flavour they lend to the prawns.

Photo: Parker Blain

Parker Blain
4 - 6

“Shorshe is a typical marinade for the region using a lot of mustard,” says Raichura. “I put a bit of sugar in any dish that uses mustard as it helps to balance the acidity.”

Note: Begin recipe a day ahead.



1.Place mustard seeds in a small bowl and cover with 160ml cold water; leave to stand at room temperature overnight.
2.Meanwhile, place yoghurt in a fine sieve lined with muslin over a bowl and refrigerate for 2 hours to drain.
3.Place mustard seeds and soaking water in a blender with sugar, turmeric, chilli, coconut and 60ml mustard oil, and blend until combined. Transfer to a large bowl, stir in yoghurt, add prawns, season to taste and toss to combine; marinate for 1 hour before cooking.
4.Preheat a large frying pan with remaining 2 tbsp mustard oil over medium-high heat. Add prawns and spoon in marinade. Cover with a lid and cook, turning occasionally, until lightly golden and cooked through (5-6 minutes). Season to taste, transfer to a platter, spoon over pan juices, scatter with seablite and serve with steamed rice.

Seablite, a coastal plant available in Australia, grows in salty mudflats and saline estuaries. It can be eaten raw, steamed, stir-fried or blanched and is a great complement to seafood dishes. ●


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