Barbeque Nation, a casual dining restaurant chain, has partnered with Pat Chapman during the month of October as he introduces 14 new marinades across the country. Out of those 14, we select two marinades — Spanish valencia prawns from British isles and hot mai Thai fish from South East Asia.
Hot Mai Thai FishIngredients
Basa fish boneless - 250 gms
Lemongrass paste - 25gms
Basil leaves - 10 nos
Green chilli paste - 8 gms
Fish sauce (nga pi) - 10ml
Refined sunflower oil - 20 ml
Fresh coriander - 15 gms
Method
In a round bottomed bowl mix fish sauce, lemongrass paste, chopped basil leaves, green chilli paste and vegetable oil. Whisk lightly and add fish pieces. Let it marinate for 30 minutes. Pierce pieces with a skewer and grill over a medium charcoal fire. Serve hot sprinkled with chopped fresh coriander.
Spanish Valencia PrawnsIngredients
Medium sized prawns - 12 nos
Refined sunflower oil - 20 ml
Dry red wine - 20ml
Shrimp powder - 10gms
Saffron - a pinch
Paprika - 20 gms
Lemon juice - 20ml
Salt – to taste
Chopped onions (golden fried) 30gms
Chopped garlic (golden fried) 30gms
Method
In a round bowl, mix paprika powder, red wine, shrimp powder, saffron, salt and vegetable oil and whisk well. Add fried onions and fried garlic. Check seasoning. Peel, de- vein and clean prawns. Add lemon juice. Marinate for 20 minutes. Grill over moderate charcoal fire and serve hot with a medium spicy dip.
