How to make Basil Prawns with Rice Noodles and Raw Mangoes -
Prawns cooked in basil butter and served with chilled rice noodles and raw mango salad.This easy and healthy, cilantro basil marinated shrimp is served over rice with a side of sweet and spicy mango avocado salsa.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tiger prawns (टाईगर प्रॉन्स ), Fresh basil leaves (ताज़े बेसिल के पत्ते )
Cuisine : Fusion
Course : Salads
You can also find more Salads recipes like Couscous Tabbouleh - Cook Smart, Curried Quinoa Salad, Aubergine Salad, Green Papaya Salad.
Basil Prawns with Rice Noodles and Raw Mangoes Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Basil Prawns with Rice Noodles and Raw Mangoes Recipe
Tiger prawns shelled and deveined 8-10
Fresh basil leaves shredded 1 tablespoon
Fresh basil leaves a few
Rice noodles 100 grams
Raw mango peeled and cut into thin strips 1 cup
Butter 2 tablespoons
Salt to taste
Black pepper powder 1 teaspoon
Vinegar 1 tablespoon
Jaggery (gur) grated 1 tablespoon
Soy sauce 2 tablespoons
Carrots thin strips 1 cup
Spring onion greens chopped 1 cup
Peanuts powder 1 cup
Method
Step 1
Soak noodles in sufficient warm water for 5-10 minutes.
Step 2
To make basil butter, put butter, shredded basil and salt in a blender jar and blend well.
Step 3
Slit prawns vertically from the centre without cutting through to give them a butterfly shape.
Step 4
Heat basil butter in a non-stick pan. Add prawns and pan-fry for 1 minute. Add pepper powder and pan-fry till done. Remove from heat and set aside.
Step 5
To make dressing, heat a non-stick pan. Add vinegar, jaggery, soy sauce and mix. Bring to a boil and cook till thick. Remove from heat and set aside.
Step 6
Strain noodles through a colander and place in a bowl. Add mango (reserving some for garnishing), carrots, spring onion greens, peanut powder (reserving some for garnishing), torn basil leaves (reserving some for garnishing) and salt in a bowl. Mix well and add the dressing. Mix well, cover the bowl with cling film and refrigerate for 10-15 minutes.
Step 7
Before serving, warm the prawns and serve them on abed of chilled noodle salad, garnished with peanut powder, mango and basil leaves.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
