Recipe link: http://youtu.be/HfzNGKCtdJs
Seafood has not remained the same in India with the global exchange of culinary delights, not just through tourism or migration but also by the invasion of internet. Hundreds and Thousands of new recipes float all over the net making life a wee bit easy for unmarried and just married youngsters and housewives with demanding husband and kids.
Wicked hot summer months call for something bland, something delicious and something that has subtle flavours sealed within, that get released as you taste the dish. Something that your family and guest love. Here is a dish that leaves you satisfied after a hearty meal but also gives a light feeling in the stomach.
Butter Garlic Prawns, a Continental dish popularised by the Italians perhaps in the USA. I have eaten the slightly Eastern version without added mustard but this one has a biting taste of mustard, the tang of lemon and of course, the fantastic aroma of butter and garlic.
Here is Butter Garlic Prawns following Sanjeev Kapoor's recipe but I made slight modifications like adding mustard powder instead of paste and also adding a pinch of sugar to neutralise the excess bitterness of the mustard powder. I also added chopped cilantro instead of parsley. I have also changed the cooking sequence slightly. Finally, I have modified the name of this dish as well, from 'Garlic Butter Prawns' to 'Butter Garlic Prawns'!
Typically this is eaten with crusty bread or paav bun. You can also have this with fried rice or plain pulao. You may feel like having more because the following recipe is just sufficient for a family of four, two adults and two kids.
Ingredients:
Jumbo Prawns shelled and de-veined - 400Gms(Around 20)
Garlic paste/chopped garlic - 2 Tbsp(25-30 flakes)
Butter - 4 Tbsp
Mustard paste - 1 Tbsp
Lemon Juice - 1 Tbsp
Black Peppercorns - 8-10 crushed
Salt - To taste
Sugar - 1/2 Tsp(Optional)
Fresh Parsley or Cilantro - Few sprigs chopped
Method:
Heat butter in a pan till it melts and starts to bubble.
Add garlic and saute for a minute.
Add the cleaned prawns, mustard paste, salt and pepper, optional sugar if necessary, mix well and cook on slow heat.
When the prawns are just cooked, add lemon juice, mix and garnish with chopped parsley or cilantro.
Serve hot with Crusty bread or Paav buns.
Seafood has not remained the same in India with the global exchange of culinary delights, not just through tourism or migration but also by the invasion of internet. Hundreds and Thousands of new recipes float all over the net making life a wee bit easy for unmarried and just married youngsters and housewives with demanding husband and kids.
Wicked hot summer months call for something bland, something delicious and something that has subtle flavours sealed within, that get released as you taste the dish. Something that your family and guest love. Here is a dish that leaves you satisfied after a hearty meal but also gives a light feeling in the stomach.
Here is Butter Garlic Prawns following Sanjeev Kapoor's recipe but I made slight modifications like adding mustard powder instead of paste and also adding a pinch of sugar to neutralise the excess bitterness of the mustard powder. I also added chopped cilantro instead of parsley. I have also changed the cooking sequence slightly. Finally, I have modified the name of this dish as well, from 'Garlic Butter Prawns' to 'Butter Garlic Prawns'!
Typically this is eaten with crusty bread or paav bun. You can also have this with fried rice or plain pulao. You may feel like having more because the following recipe is just sufficient for a family of four, two adults and two kids.
Ingredients:
Jumbo Prawns shelled and de-veined - 400Gms(Around 20)
Garlic paste/chopped garlic - 2 Tbsp(25-30 flakes)
Butter - 4 Tbsp
Mustard paste - 1 Tbsp
Lemon Juice - 1 Tbsp
Black Peppercorns - 8-10 crushed
Salt - To taste
Sugar - 1/2 Tsp(Optional)
Fresh Parsley or Cilantro - Few sprigs chopped
Heat butter in a pan till it melts and starts to bubble.
Add garlic and saute for a minute.
Add the cleaned prawns, mustard paste, salt and pepper, optional sugar if necessary, mix well and cook on slow heat.
When the prawns are just cooked, add lemon juice, mix and garnish with chopped parsley or cilantro.
Serve hot with Crusty bread or Paav buns.
No comments:
Post a Comment