Grilled Prawns, creamy tomotoes, garlic butter based sauce on a bed of Savoury rice.
Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
2 dozen medium frozen prawns, defrosted deveined and headless, shell removed 1 teaspoon fine salt (adjust salt) 1 can ripe tomotoes and onions relish cooked, add sugar and salt, blend set asidePinch paprika1 teaspoon grated fresh rooted ginger 2 teaspoon fresh garlic paste2 Tablespoon red sweet chilli sauce1 Tablespoon clear honey1 Tablespoon lemon juice 2 teaspoon sugar2 teaspoon Suhanas Red chilli powder 1 teaspoon ground cumin/jeeraPinch fresh ground Methi (Fenugreek) powder1 teaspoon ground coriander1 teaspoon tomotoe puree1 Tablespoon jalapeno sauce mild (wellington Brand) 2 teaspoon siracha sauce3 Tablespoon fresh cream (optional) if using drizzle before serving 1 Tablespoon vegetable oil 2 wheels of garlic butterFew sprigs spring onions chopped to garnish1 Tablespoon finely chopped fresh corianderPinch black pepper powder Lemon wedgesMix the marinate and set aside. Add blended tomotoes and onion relish to the marinate.
Savoury rice1 cup white basmati rice1 cup water add more if required.Salt to taste ¼ teaspoon turmeric powder¼ cup mix frozen veg cubed1 red onion.Pinch crushed cumin1 Tablespoon butter
1.Prepare the frozen prawns,devein, rinse until water runs clear.(headless and shell removed) 2.In a small bowl, prepare the marinate, by placing all ingredients except spring onions and fresh coriander and if using lemon wedges and red onion3.Mix into a pourable paste using the vegetable oil.Place the prawns on a baking sheet, using a pastry brush ,coat the prawns making sure the marinate is evenly distributed, tuck in the thicker tomotoe relishes inside the prawn as it grills the flavour of the garlic butter is absorbed into the flesh of the prawns. 4.Place the baking sheet under pre-heated medium grill for 8-10 minutes turning and basting once with blobs of garlic butter.Try not to overgrill as long as the flavors infused, moist and taste succulent. Remove from grill arrange the prawns on a bed of Savoury rice.Drizzle the tomotoe creamy butter sauce over the prawns. Sprinkle chopped spring onions and fresh coriander as garnishes.Lemon wedges and sliced red onions. Fragrances -Hints of Honey, ginger ,spicy sweet chilli jalapeños and fresh herbs.
Savoury rice1.Par-boil rice with water, tumeric powder and salt once cooked al dental, strain and set aside. 2.In a small frying pan, place on stove top add 1 Tblespoon butter, fry a medium red sliced onions, drizzle crushed cumin add mix frozen veg, pinch salt, avoid over frying.Drained the cook rice now toss in lightly the vagaar. .
PresentationArrange the savoury rice on a fancy platter.Spread the Spicy grill prawns, with the garlic, creamy tomotoe, butter sauce. Garnish with scallops of spring onions and lemon wedges.Drizzle if using fresh cream just before serving meal. Lightly tossed garden salad or raita completes this dish.
Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Best served with raita or fresh garden salads
Drizzle fresh cream just before serving meal
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