This Italian recipe brings in the best of prawn, vegetables and cheese. The chef asserts that prawn Milano is a toast to nutrition. For those who flip for cheese, there is more than one flavour on play here. An assortment of vegetables — zucchini, asparagus and bell peppers — not only adds to the drama on the plate, but also packs a punch, while the bread allows a change of texture.
Prawn Milano
Ingredients
120 gms medium-sized prawns
75 gms cheddar cheese
75 gms tomato sauce
3 bread slices
20 gms red pepper
20 gms zucchini
20 gms yellow pepper
25 gms asparagus
100 ml cream
Salt to test
5 gms garlic
A pinch of crushed black pepper
10 gms parmesan cheese
75 ml olive oil
1 lemon
Method
Make toasts from the bread slices that are cut nicely into triangles. Make cheese sauce (mixing cheddar and cream) and apply on the toasted bread.
Cut prawn slightly from the up side. Take the toasted bread with cheese sauce and put some grated Cheddar on it. Then place the prawn on them and put in Parmesan.
Put the prawns in an oven at 220 degrees Celsius and cook for a couple of minutes. Place some sauce on the plate and keep the cooked prawns on them.
As accompaniments, grill vegetables with some olive oil, black pepper, salt and garlic.
