Being a Bengali Chingri (prawns) have always been a favourite at home. Prawns have been my favourite too and experimenting with prawns became a passion soon. But one dish that I tried out recently came out so well that now I'm in love with it.
Ingredients:
250 grams tiger prawns (shelled and veined)
2 tablespoon olive oil
3 large fresh red chillies (chopped)
Zest of 2 lemon.
Juice of 1 lemon
3 table spoon finely chopped parsley
2 tablespoons basil (dried)
2 tablespoons oregano (dried)
1 teaspoon thyme (dried)
Salt, to taste
1 ½ tablespoon white pepper powder
1 tablespoon white vinegar
How to Make:
* Marinate the prawns with the vinegar and half teaspoon of salt for about an hour.
* Heat a wok; add 2 tablespoons of olive oil.
* Add the chopped red chillies.
* Add the lemon zest and stir well.
* Add the marinated prawns and salt and fry for about two minutes.
* Add all the herbs and the lemon juice.
* Once the prawns are cooked, add the white pepper powder.
* Serve with rice.
Ingredients:
250 grams tiger prawns (shelled and veined)
2 tablespoon olive oil
3 large fresh red chillies (chopped)
Zest of 2 lemon.
Juice of 1 lemon
3 table spoon finely chopped parsley
2 tablespoons basil (dried)
2 tablespoons oregano (dried)
1 teaspoon thyme (dried)
Salt, to taste
1 ½ tablespoon white pepper powder
1 tablespoon white vinegar
How to Make:
* Marinate the prawns with the vinegar and half teaspoon of salt for about an hour.
* Heat a wok; add 2 tablespoons of olive oil.
* Add the chopped red chillies.
* Add the lemon zest and stir well.
* Add the marinated prawns and salt and fry for about two minutes.
* Add all the herbs and the lemon juice.
* Once the prawns are cooked, add the white pepper powder.
* Serve with rice.
No comments:
Post a Comment