An easy-to-make dish that leaves the prawns as luscious as they should be

Love prawns but don’t want to spend too much time in the kitchen cooking it? Here is a yummy and a simple recipe to try out this weekend, sent to us by Deepak Bhatia, Executive Chef at The Westin, Gurgaon.

Grilled Tiger prawns

Cognac cream, lettuce and herb salad

Ingredients

5 tiger prawns

2-3 red/green chillies, sliced

1 tsp cognac

2-3 cherry tomatoes cut into four

1 tsp flour

5 tbsp cream

3 tsp shallots, chopped

1 tbsp garlic, chopped

2 tbsp oil

Salt and pepper to taste

Mixed lettuce and herbs salad — a handful as garnish

Method

Season the prawns with salt and pepper. Dust with flour. Heat oil in a pan, add prawns, sauté until golden brown in colour.

Add shallots, garlic and green chilli and cook.

Flambé with cognac, add cream and cherry tomatoes. Season with salt and pepper.

Serve with mixed lettuce and herbs salad on the side.

About the chef

Deepak Bhatia is Executive Chef at The Westin Gurgaon, as well as New Delhi and The Westin Sohna Resort and Spa. Besides his earlier stints at some of the renowned international hotel chains in cities of South and South-East Asia, like the Hyatt, the Leela group and the Oberoi Hotels, he also has experience of the flight catering industry.

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