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Cooking with Lounge | Portuguese Prawns

Cooking with Lounge | Portuguese Prawns
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First Published: Sun, Aug 01 2010. 06 41 PM IST
Updated: Sun, Aug 01 2010. 06 41 PM IST
Prawn Recheado
Ingredients
6-7 prawns, (medium sized) cleaned and deveined
1 tsp cumin seeds
1 tsp turmeric
1 tsp peppercorns
K tsp cinnamon powder
4-5 cloves
8-10 dry red chillies
4-5 1-inch (thick) ginger juliennes
3-4 garlic cloves, large
1-2 tbsp Goan vinegar
1tbsp rice flour
50ml refined oil (for frying)
Method
Make a fine paste with cumin seeds, turmeric, peppercorns, cinnamon powder, cloves, ginger, garlic, red chillies and Goan vinegar.
Take the prawns and slit them down the back and stuff generously with the mixture.
Lightly coat the stuffed prawns with rice flour and shallow fry in hot oil till golden-brown.
Optionally, serve with a side of salad.
A meal for two at Bernardo’s restaurant, Gurgaon, costs approx. Rs1,000 (including taxes). For bookings, contact 0124-6518323 or 09811571379.
varuni.k@livemint.com
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First Published: Sun, Aug 01 2010. 06 41 PM IST