GRILLED PRAWN.

Prawn -225gms

Basil-05gms

Thyme-05gms

Butter-50gms

Lemon juice-05ml

Salt-To taste

White pepper powder-05gms

Worcestershire sauce -05gms

Demi glaze-10ml

Method:

Dress the prawns without removing the tail and marinate with all the ingredients for about 30 minutes. Grill the prawns in slow fire. Toss it slightly in demi-glaze and serve hot with lemon butter sauce.

Chef M. Sreedharan has 10 years of experience in culinary service which includes five years of teaching experience and three years of work in foreign countries. He has specialised in continental cuisine.

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