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.
