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Malabar Sizzling Prawns - By Vishal Raghunath Yadav
A fiery fusion of coastal spices and succulent prawns, Chef Vishal Raghunath Yadav’s Malabar Sizzling Prawns bring the essence of South India to the modern plate.
1. Prawns - 180 gm
2. Ginger - 25 gm
3. Garlic - 25 gm
4. Green Chilli - 2 Nos.
5. Lemon - 1 No.
6. Turmeric - As Needed
7. Curry Leaves - 1 Sprig
8. Chili Paste - 50 gm
9. Coconut Paste - 50 gm
10. Coconut Milk - 50 ml
11. Peppercorn - 3 Nos.
12. Cloves - 2 Nos.
13. Coriander Seeds - 10 gm
14. Tamarind (Soaked in water) - 20 gm
15. Salt - As per Taste
Preparation:
1. Devein the prawns and
marinate them with salt, turmeric, and lemon juice.
2. Heat oil in a pan. Add
ginger, garlic, and green chillies. Sauté well. Add curry leaves and sauté
further.
3. Add a powder mixture
made of roasted coriander seeds, peppercorns, cloves, and chilli powder. Sauté
well to blend the spices.
4. Add the marinated
prawns to the pan and sauté.
5. Add chilli paste,
coconut paste, tamarind pulp, and salt as required. Mix well and cook.
6. Add coconut milk and
cook properly.
7. Serve the prawns on a sizzling plate and garnish with fresh coriander.
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