Fine Dining Indian Food Magazine April Issue 2

King Prawn, fine beans & coconut from finediningindian cook book Yield: 1 portion Prep Time: 1o min Total Time: 15 min FOR PRAWN FOR BEANS • 1 No. King Prawn (180g - 200g Size) • 1/2 Teaspoon Ginger Garlic Paste • 1/4 Teaspoon Turmeric Powder • 1/2 Teaspoon Lemon Juice • 1/2 Teaspoon Chilli Powder • 1/4 Teaspoon Rice Flour • 4 No. Curry Leaf Finely Shredded • 1 Teaspoon Tamarind Paste • 2 Tablespoon Water • 1 Pinch Salt 30g Oil to Fry • 4 Tablespoon Fine Beans String Removed & Sliced Fine • 1 Table Spoon Freshly Grated Coconut • 1 Tablespoon Coconut Oil • 1/4 Teaspoon Mustard Seed • 5g Fine Chopped Garlic • 1/4 Fine Sliced Green Chilli • 1g Turmeric Powder • 1g Salt • 3no. Curry Leaf For King Prawn 1. Split the King Prawn through the shell length-wise. Remove the black thread-like structure, before giving it a wash. Drain and keep aside for future use. 2. Apply lemon juice on flesh side of the prawn. Sprinkle some salt and turmeric, spread evenly, with your hand. Leave in refrigerator. 3. Make a paste with ginger, garlic paste, chilli powder, curry leaf and rice flour. Apply this mix to the prawns, starting from the flesh side and then all over. FINEDININGINDIAN RECIPES PAGE 22

Fine Dining Indian Food Magazine April Issue 2 | Page 22