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Chilli Garlic Prawns

Marinated jumbo prawns grilled and served with a garlic-red capsicum-shallot sauce This is a Sanjeev Kapoor exclusive recipe.

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Chilli Garlic Prawns

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Main Ingredients Jumbo prawns, Fresh red chillies
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chilli Garlic Prawns

  • 16-18 Jumbo prawns shelled, deveined with tails in tacgt
  • 4-5 Fresh red chillies chopped
  • 2 Large red capsicums
  • 1 Garlic bulb
  • 3 tablespo for drizzling Olive oil
  • 1 cup Shallots peeled
  • to taste Salt
  • to taste Black peppercorns crushed
  • 1/2 Lemon
  • 1 1/2 tablespoons Garlic chopped
  • 4-5 sprigs Fresh thyme
  • 1/2 cup Vegetable stock
  • to garnish Micro greens
  • to garnish Lemon slices

Method

  1. Preheat the oven to 200˚C.
  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.
  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.
  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.
  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.
  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.
  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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