Masala Prawns 6pc Prawns 16/20 size 20g Ginger Garlic paste 7g Kashmiri Degi Mirch powder 3g Salt 20g Rice Powder 10g Oil for Marinade 20g Oil to panfry Black Radish Pickle 40g Black radish Julienne 20g Vinegar white 40g water 10g sugar 5g salt 20g Mustard oil 10g chopped garlic 5g chopped green chilli Yellow Tomato Chutney 0g Yellow cherry tomato Halves 20g Mustard Oil 2g Asafoetida Powder 5g Mustard seed 2g Curry leaf 7g Chopped Green chilli 4g Salt Masala Prawns De vein prawn remove the di rt wash and drain · Mix wi th al l Mentioned Ingredients mix wi th oi l for marinade Keep i t refrigerated for 30 mins Pan fry ti l l both sides get cri sp and prawn cooked just before service or plating. Black Radish Pickle Heat mustard oi l add mustard seeds al low to crackle · Sauté in chopped garl ic for a minute, add water, vinegar · Adjust seasoning wi th sal t, sugar and chi l l i · Remove from fi re once the temperature reaches Lukewarm mix in wi th radi sh . Yel low Tomato chutney · Heat mustard oi l , add asafoetida powder cook for 30 seconds over medium heat .Add mustard seeds al low to crackle , saute garl ic to l ight brown color. Add curry leaf , yel low cherry tomato ,green chi l l i and sal t · Cook for 5 minutes over slow heat ti l l tomato gets smashed. Plating. Pan fry prawn keep in a ki tchen paper. In a bowl place two dessert spoon ful l tomato chutney · Arrange prawns on top of the chutney · Place a pickled radi sh above the prawn and serve . #FINEDININGINDIAN | 37 September 2019
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