Steamed Prawns with Herb Slaw
Ingredients
ITC Master Chef Super large prawns 200 gm
Salt 1.5 tsp
White pepper powder ½ tsp
Peeled and grated ginger ½ tbsp
Peeled and grated garlic ¼ tbsp
Corn starch1 tsp
Water ¼ cup
Shredded cabbage ¼ cup
Shredded carrot, ¼ cup
Shredded radish ½ cup
Parsley leaves 10-12 nos
Juice of lemon 1 nos
Olive oil ½ tbsp
Method
Marinate the prawns with one tsp salt, pepper, ginger, garlic, corn starch and water. Keep in the refrigerator for an hour to allow flavours to seep in.
Make a coleslaw using shredded vegetables, lemon juice, olive oil and ½ tsp salt.
Remove prawns from fridge, and steam in a steamer basket for four to six minutes over low heat.
Once cooked, serve warm over coleslaw, garnished with parsley leaves.
Poached Prawns with Tomato Salsa
Ingredients
Prawns (medium) 200 gm
Salt to taste
Ginger (crushed) an inch piece
Spring onion greens 3 stalks
Chopped tomato 1 cup
Chopped onion ¼ cup
Crushed black pepper ½ tsp
Chopped garlic 1 tsp
Chopped coriander 1 tsp
Chopped green chilli ½ tsp
Olive oil 1 tbsp
Tabasco sauce few drops
Method
Heat water in a sauce to boil.
Add salt, crushed ginger, spring onion greens. Add prawns, allow to simmer just below boiling point for three-four minutes.
Once cooked, remove from the water and quickly cool by submerging in a bowl of iced water.
Make the salsa by mixing together tomato, onion, black pepper, garlic, coriander, green chilli, tabasco, olive oil and salt.
Drain the prawns and serve chilled with the salsa.
Stir Fried Prawns with Chives
Ingredients
Medium prawns 200 gm
Chopped chives 2
Large sliced garlic cloves (two)
White pepper powder, ½ tsp
Two wedges of lemon juice
Butter two tsp
White wine two tbsp
Salt to taste
Method
Marinate prawns in salt and lemon juice. Let the mixture rest for 10-15 minutes.
Now, melt some butter in a pan and add garlic. Sauté lightly.
Once garlic becomes translucent, add marinated prawns and stir fry on a high flame.
Check seasoning and garnish with the chopped chives.
— Recipes courtesy
Executive Chef Manisha Bhasin
