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Cook Out | Tasting the sun

Anupam Banerjee, executive chef at The Ritz-Carlton, Bangalore, makes a super summer salad

Grilled prawn and mango salad

Serves 1

Ingredients

4 large prawns, shelled and deveined

For the marinade

1 tsp ginger-garlic paste

1 tsp lemon juice

1 tsp red chilli powder

Half tsp turmeric powder

Hal tsp coriander powder

1 tsp mustard oil

1 tsp salt

Half tsp cumin powder

For the dressing

2 tsp jaggery

2 tsp olive oil

2 tsp lime juice

2g salt

For the tempering

10 curry leaves

Half tsp mustard seeds

1 tsp oil

For the salad

80g iceberg lettuce, torn

150g raw mango juliennes

3 coriander sprigs

20g spring onion (green part only), chopped

To serve

A round deep salad plate, refrigerated for 20 minutes before serving.

Method

In a non-stick pan, heat oil and add mustard seeds and curry leaves till they splutter. Now add the marinated prawns and cook on slow heat on both sides till done. Add a little water if it catches. Keep warm.

Take the chilled plate out of the fridge and arrange the lettuce leaves. Drain the raw mango and place on top of the lettuce. Now arrange the warm prawns and some of the pan drippings on the mango. Drizzle the prawns with a spoonful of the dressing. Garnish with spring onions and coriander sprigs and serve.

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