Food
Prawn Roast
Chef Bobby Geetha Darpan, 27 Jul, 2022
Ingredients:
For marination:
- ½ kg peeled king prawns
- 2 tbsps ginger-garlic paste
- ½ tsp turmeric powder
- 1½ tsps chilli powder
- ¼ tsp crushed pepper powder
- ¼ tsp salt
- 2 tbsps lemon juice
- 1½ tbsps oil
- 1½ tbsps rice powder
For cooking:
- 1 tsp coconut oil
- 2 tbsp grated fresh coconut
- 5 curry leaves
- 3 split green chillies
- 2 tbsps sliced onion
Preparation
- Marinate the prawns using the ingredients mentioned.
- In a hot pan, place the marinated prawns, mix slowly and cook for a few minutes without covering.
- Now add coconut oil and mix slowly. Add grated coconut, curry leaves, split green chillies, and sliced onion.
- Saute for a minute by mixing slowly. Plate and serve hot.
MORE Food ARTICLES
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Gary Sidhu, chef/owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
