New Update
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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
- 16-18 jumbo prawns
- 2 large red capsicums
- 1 garlic bulb
- 1 cup shallots, peeled
- 3 tablespoons olive oil + drizzling
- Salt to taste
- Crushed black peppercorns to taste
- ½ lemon
- 4-5 fresh red chillies, chopped
- 1½ tablespoons chopped garlic
- 4-5 sprigs of fresh thyme
- ½ cup vegetable stock
- Micro greens for garnish
Method
- Preheat the oven at 200˚C.
- Slice the garlic bulb in half. Drizzle oil on a baking tray; add shallots, garlic, place red capsicums. Drizzle a little oil on top, sprinkle salt and crushed black peppercorns.
- Roast in the oven for 15-20 minutes.
- In a large bowl, add the prawns, squeeze lemon, add salt, crushed black peppercorns, fresh red chillies, chopped garlic, thyme leaves, and drizzle a little oil, mix well and set aside to marinate for 10-15 minutes.
- Meanwhile, peel the roasted red capsicums and garlic, grind them into a fine paste along with the shallots. Set aside.
- Heat 2 tablespoons oil in a non-stick grill pan, place the marinated prawns and cook for 1-2 minutes, flip and cook the other side for 1-2 minutes. Take it off the heat.
- Heat the remaining oil in a non-stick pan, add the prepared paste, stir well and cook for 1 minute.
- Add vegetable stock, mix well. Adjust the seasoning, and a few sprigs of thyme, cook for 1-2 minutes, stirring occasionally. Take it off the heat.
- On a serving plate, pour the sauce, arrange the prawns and garnish with micro greens and serve hot.
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