INFO
This one took me a bit by surprised, looking at the ingredient list I was not expecting that ‘typical’ Indian cuisine taste. These are truly excellent. Another great recipe by Dishoom…adapted of course
Details
Ingredients Marinade
- 20 g of cilantro/coriander, stalks and leaves
- 2-3 cloves of garlic
- 2-3 cm of ginger
- 1 or 2 Sereno pepper
- 0.25 Tsp Salt
- 1 lime juiced
- 1 Tbsp of Olive Oil
- 1 shallot
- 2-3 scallions
- 1 Tomato
Ingredients Prawns
- 500 g of prawns or large shrimps
- 2 Tsp of chickpea flour
- 2 Tbsp of butter
- Cilantro/Coriander
- Lime wedges
Method Marinade
- Place all the marinade ingredient into a blender
- Reduce everything to a paste
- Place the paste into the cheese cloth
- Leave it to strain for about 6-12 hours in the fridge
- I place the cheese cloth over a glass or coktail mixer, cover and refrigerate
Method Prawns Marinade
- Peel the prawns
- Pat the prawns dry
- Now roast the chickpeas flour (2-3 mn at medium high in a pan)
- Place the prawns in a container
- Add the chickpeas flour, mix well
- Add the strained marinade (discard the water accumulated liquid)
- Mix well
- Cover and refrigerate for 2-3 hours
Method Prawns
-
Prepare a few leaves & stalks of cilantro and the lime wedges
-
You can do this on the grill, I did it in a cast iron skillet
-
Place the skillet on the stove at medium high
-
Slightly oil the skillet
-
Add the prawn and let it cook, while basting the prawns with the butter
-
the recipe recommend - when grilled - to not turn over the prawns, that did not seem right for the skillet, so I turn them over after 90 s or so and cooked them for another 90 seconds
-
Place the shrimp into a serving bowl
-
Add the cilantro and lime wedges
Would be great with Naan.
Quick View
| Traditional | |
|---|---|
| Serve | 2-3 |
| Preparation Time | 20 mn but needs time |
| Cooking Time | 3-5 mn |
| Temperature | |
| Authors | Pascal Crausaz/Dishoom |
| Special | Cheese Cloth |
