Prawns in a wine in­fused gar­lic chilly sauce

India Today - - FOOD -


Prawns ( de­veined and sheeled) 1kg Gar­lic cloves( crushed) 4/ 6 nos Chilly flakes/ pa­prika pow­der 2 tea­spoon Fresh le­mon juice 1/ 4 cup But­ter 1/ 4 cup Olive oil( good qual­ity, not ex­tra vir­gin) 1/ 4 cup Chopped pars­ley 5 tea­spoons White wine 2 ta­ble­spoons Salt and ground white pep­per to taste


Warm the olive oil and but­ter in a pan, add the gar­lic and sauté for a while mak­ing sure that the but­ter and gar­lic doesn’t burn. Then put the prawns in the mix­ture. Add the chilly flakes and le­mon juice and cook the prawns. Add the sea­son­ing ( salt and pep­per) and sauté. Fin­ish with a splosh of white wine ( wait for the al­co­hol to re­duce a bit). Plate the dish and serve with chopped pars­ley. Add crusty bread for crunchy con­trast­ing flavours.


Chef in charge, The Park, Kolkata

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