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Prawn Cocktail Bruschetta - By Chef Rohit Anand
Indulge in Chef Rohit Anand's tantalizing twist on Prawn Cocktail Bruschetta, a symphony of flavors that elevates your dining experience to new heights.
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Ingredients:
- Chilli Sauce: 180 ml
- Ketchup: 210 ml
- Lemon Juice: 15 ml
- Sugar: 14 gm
- Tobasco: 5 ml
- Worcestershire: 5 ml
- Salt: To Taste
- Grounded Black Pepper: To Taste
- Prawns: 400 gm
- Shredded Iceberg Lettuce: 80 gm
- Baguette: 1 no.
Method:
1. Combine chilli sauce, ketchup, lemon juice, sugar, salt, and pepper. Mix thoroughly.
2. Clean and wash the prawns. Marinate with salt, pepper, Tobasco, and lemon juice.
3. Toast the baguette, toss the lettuce in the cocktail sauce, and spread it on the baguette.
4. Grill the prawns and top them on the baguette.
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