How to make CHILLI GARLIC PRAWNS - skk -

Marinated jumbo prawns grilled and served with a garlic-red capsicum-shallot sauce

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jumbo prawns (जम्बो प्रॉन्स), Fresh red chillies (ताज़ी लाल मिर्च )

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to CHILLI GARLIC PRAWNS - skk checkout Butter Garlic Pepper Prawns, Chinese Style Fried Prawns, Curry Leaf Prawns, Prawns Dakshin Style . You can also find more Snacks and Starters recipes like Split Milk Uttapam Rosti Chicken Aloo Chholay Pie Peppy Prawns

CHILLI GARLIC PRAWNS - skk

CHILLI GARLIC PRAWNS - skk Recipe Card

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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 : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for CHILLI GARLIC PRAWNS - skk Recipe

  • Jumbo prawns shelled, deveined with tails in tacgt 16-18

  • Fresh red chillies chopped 4-5

  • Large red capsicums 2

  • Garlic bulb 1

  • Olive oil 3 tablespo for drizzling

  • Shallots peeled 1 cup

  • Salt to taste

  • Black peppercorns crushed to taste

  • Lemon 1/2

  • Garlic chopped 1 1/2 tablespoons

  • Fresh thyme 4-5 sprigs

  • Vegetable stock 1/2 cup

  • Micro greens to garnish

  • Lemon slices to garnish

Method

Step 1

Preheat the oven to 200˚C.

Step 2

Halve the garlic bulb. Drizzle oil on a baking tray, spread the shallots on it, place halved garlic bulb and red capsicums. Sprinkle salt and crushed black peppercorns over them and drizzle some more olive oil. Keep the tray in the preheated oven and roast for 15-20 minutes. Take the tray out of the oven and set aside to cool.

Step 3

Take the prawns in a large bowl, squeeze the juice of ½ lemon, add salt, crushed black peppercorns, fresh red chillies, chopped garlic, 2 thyme sprigs and a little oil, mix well and set aside to marinate for 10-15 minutes.

Step 4

Meanwhile, peel the roasted red capsicums and garlic bulb and put into a grinder jar, add the roasted shallots and grind them into a fine paste.

Step 5

Heat 2 tbsps oil in a non-stick grill pan, place few marinated prawns and cook for 1-2 minutes, flip and cook the other side for 1-2 minutes. Cook all the prawns similarly.

Step 6

Heat the remaining oil in a non-stick pan and add the red capsicum-garlic-shallot paste. Rinse the bowl with vegetable stock and add to the pan, mix well and cook for 1 minute. Add salt and remaining thyme sprigs and mix well and cook for 1-2 minutes.

Step 7

Spread the sauce on a serving plate, arrange the prawns over the sauce, garnish with micro greens and lemon slices and serve hot.

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MasterChef Sanjeev Kapoor

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.