How to make Prawn Seekh on Asparagus - SK khazana -
Spicy prawn mixture wrapped around asparagus and grilled
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Asparagus (ऐस्परैगस / शतावरी)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Prawn Seekh on Asparagus - SK khazana checkout Chinese Prawn And Mushroom Omlette, Coriander Lemon Prawns, Citrus Sizzling Prawns, Prawn Fritters On Sugarcane Sticks . You can also find more Snacks and Starters recipes like Bun Poori Kibbeh Steamed Momos Breaded Fish with Parsley Butter
Prawn Seekh on Asparagus - SK khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Prawn Seekh on Asparagus - SK khazana Recipe
Prawns medium, shelled and deveined 20-25
Asparagus with stalks intact, blanched 8
Spring onions with greens 3-4
Garlic cloves finely chopped 8-10
Ginger finely chopped 1 inch
Green chilli 1
Lemon 1/2
Garam masala 2 teaspoons
Salt to taste
A few fresh mint leaves
Egg 1
Oil 2 tablespoons
Black sesame seeds for sprinkling
White sesame seeds for sprinkling
Micro greens for garnish
Cherry tomatoes halved 2-3
Lemon wedges to serve
Sweet chilli sauce to serve
Method
Step 1
Put the prawns in a food processor jar. Chop spring onion bulbs, garlic, ginger, and green chilli and add.
Step 2
Squeeze the juice of ½ lemon into the jar, add garam masala, salt, a few mint leaves and some spring onion greens and process to a fine paste.
Step 3
Break an egg, separate egg yolk into a bowl and add the egg white to the prawns mixture and mix well. Transfer this mixture into a bowl.
Step 4
Dip your hands in water and apply a portion of the mixture around the asparagus evenly to form a seekh.
Step 5
Heat oil in a non-stick grill pan. Sprinkle some black sesame seeds and some white sesame seeds on each seekh and place them in the grill pan. Grill till the underside is cooked and grill marks appear. Flip and grill till the other side is similarly cooked.
Step 6
Place them on a serving plate, garnish with micro greens, cherry tomatoes and lemon wedges and 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.
