“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.
Ingredients
Method
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. ●
Notes
