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Cooking with Lounge | Tangy Tiger Prawns

Cooking with Lounge | Tangy Tiger Prawns
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First Published: Sun, Aug 22 2010. 05 51 PM IST
Updated: Sun, Aug 22 2010. 05 51 PM IST
Tiger prawns with kiwi salsa
Serves 1
Ingredients
For the marinade
2 jumbo tiger prawns, cleaned and deveined
1 tbsp cracked coriander seeds
1 tsp black pepper, coarsely ground
1 tsp crushed dill leaves
1 tbsp brown sugar
K tsp coarse sea salt
3 tbsp olive oil
For the salsa
1 kiwi, diced
1 tbsp jalapenos, chopped
2 tbsp red pepper, finely chopped
2 tbsp tomatoes, finely chopped
10ml white wine vinegar
1 tbsp coriander, chopped
1 tbsp spring onions, chopped
Coarse sea salt to taste
Method
Mix the dry ingredients in the marinade with a tablespoon of olive oil. Rub the prawns with the spice mixture and leave aside for 20 minutes.
For the salsa, take a fresh bowl, add the kiwi, jalapenos, tomatoes, red pepper, vinegar, spring onions, coriander and sea salt to taste. Mix well.
Take a frying pan, heat the remaining oil. Shallow-fry the prawns till they are golden brown. Serve with a side of kiwi salsa.
Optionally garnish with fresh chives and basil leaves.
A meal for two at India Grill, Hilton Garden Inn, costs Rs1,000 (plus taxes). It is located at A-4, DLF Place, Saket, New Delhi. For bookings, contact 011-39191919.
varuni.k@livemint.com
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First Published: Sun, Aug 22 2010. 05 51 PM IST