Angela Hartnett served up a tasty King prawn puri using a recipe by Simon Rimmer on Sunday Brunch.
The ingredients are: 450g of peeled prawns, Oil for frying, 2 crushed garlic cloves, 25mm of grated ginger, 1 finely chopped red onion, 1 finely chopped green birds eye chilli, 1 tablespoon of medium curry paste, 2 tablespoons of malt vinegar and 75ml of cream.
For the puri: 250g of chapatti flour, About 125ml of warm water, 1 tablespoon of chopped coriander, Salt and Oil for deep frying.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes