How to make Pepper Garlic Malai Prawns -
Pepper and garlic flavoured prawns enriched with cream.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Medium prawns (मध्यम आकार के प्रॉन्स), Garlic cloves (लहसुन लौंग)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Pepper Garlic Malai Prawns checkout Fried Prawns in Mushroom Ginger Sauce. You can also find more Main Course Seafood recipes like Mongolian Prawns Baked Fish with Sundried Tomatoes Baked Fish With Green Salsa Mackerel Masala
Pepper Garlic Malai Prawns 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 : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pepper Garlic Malai Prawns Recipe
Medium prawns shelled and deveined 20
Garlic cloves 15-20
Crushed black peppercorns 1 teaspoon
Fresh cream 3 tablespoons
Lemon juice 1
Salt to taste
Oil 1 tablespoon
Butter 1 tbsp + 1 for garnish
Mint powder 1/2 teaspoon
Coconut milk 1/4 cup
Small piece of coal 1
Cloves 2
Method
Step 1
Place prawns in a bowl. Rub lemon juice and salt on them and set aside.
Step 2
Heat oil in a non-stick pan. Crush garlic cloves, add to the pan and sauté till they become light golden.
Step 3
Add 1 tbsp butter, prawns and mix. Add crushed black peppercorns, mint powder and mix.
Step 4
Add coconut milk, fresh cream and mix well. Cook till the prawns are done.
Step 5
Burn a piece of coal over direct flame. Transfer the prawns into a serving bowl.
Step 6
Place a katori over the prawns. Place the burnt coal in the katori, put the remaining butter on the coal. Add 2 cloves and immediately cover with aluminium foil for smoky effect.
Step 7
Serve hot.
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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.
