INGREDIENTS:
(For marinating)
Apple vinegar: 20 ml
Red chilli flakes: Five gm
Chopped garlic: Three gm each
Lime juice extraction: Of one lemon.
Chopped ginger: Two gm
Chopped mint and coriander leaves: Three gm each
Vegetable oil and fish sauce: 10 ml each
Chopped mango pulp: 25 gm
Jumbo prawns: 200 gm
For Garnishing (Boiled vegetables and potatoes)
Baby carrot: One
Broccoli, baby corn, ladies finger: One small piece each
Cauliflower: Few small florets
Spinach: Few leaves
Turned potatoes: 50 gm
Chopped parsley: One gm
Lemon wedge: One
Dry dill leaves: Two gm
METHOD:
(For paste)
Make a paste with apple vinegar, red chilli flakes, chopped ginger and garlic and lemon juice. Add coriander and mint to this paste and blend for 30-40 seconds. Add oil to form a smooth paste. Season with fish sauce and refrigerate until required.
Add the chopped mango pulp into it. Apply the marination on the cleaned prawns and keep it aside. Boil the turned potatoes and sauté with butter and parsley.Also clean and cut the other mentioned vegetables and toss in butter. Arrange the buttered vegetable on a clean plate and place the parsley potatoes at 3 o clock position. Grill the prawn on hot grill or hot plate. When cooked, place the grilled prawn on the plate and serve hot. Garnish with lemon wedge dusted with dry dill leaves and mango, coriander, mint salsa on top of the grilled prawns. A truly stunning combination of flavours, the dish transforms any steamed, grilled, poached or pan-fried prawns and goes well as sea food preparation.
With a Diploma in Hotel Management and Catering Technology from Food Craft Institute, Trichy, Chef N.Saravanan worked in Ahmedabad and Karur and four other hotels in Madurai before joining Hotel Heritage, where he now works as demi Chef de partie. Apart from being an expert in South Indian cuisine and pantry items, his communication skills and leadership abilities while interacting with guests make him popular. It is his aim to acquire skills and achieve higher positions.
