1/3 cup Sweet Chilli Sauce as per your choice available in grocery shop
1/3 cup coriander leaves, chopped
1 teaspoon lime zest
2 tablespoons lime juice
2 cloves garlic, finely chopped
1.2 kg large green prawns, peeled, de veined, tail left on
3 gms Basil leaves
15 gms Red & Green pepper
Coriander leaves, to serve
1 tsp soya sauce
1 tbsp sweet chilli sauce
1 tsp light soya sauce
Lime wedges, to serve
Method of making the Prawns
Combine oil, sweet chilli sauce, coriander, lime zest and juice, and garlic in a medium shallow dish. Season to taste. Add prawns and toss. Cover and refrigerate for 15 minutes.
Heat oil in a pan add ginger garlic and little onions toss a little then add the marinated prawns, adjust the seasoning, and add the marinated mixture.
tossed well, add the colored peppers and cooked a little till the prawns get cooked.
serve hot garnished with a leave of holy basil.
you can eat it with Fried, rice, steam rice or Hakka noodles.
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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