Fine Dining Indian Food Magazine April Issue 2 | Page 23

#FINEDININGINDIAN
RECIPES
PAGE  23
4. Heat oil in a non-stick pan over medium heat.
Start by searing the flesh side, pressing down using a
spatula to prevent the prawns from curling up. Cook
for 40 seconds, while pressing down. Turn the prawn
so that the shell is now touching the pan. Cover and
cook for 1 minute. Remove from the heat, and keep at
the side for plating.
For Fine Beans
1. Heat the oil in a small sauté pan, adding mustard
seed. After 30 seconds, add chopped garlic. Then,
sauté lightly until it gets a warm, golden color.
2. Now, add all remaining ingredients together.
Sauté these until the beans are cooked, but still
keeping their bright green color.
 3. Finish with freshly grated coconut and check the
seasoning. Keep in warmth for easy plating.
For Plating
1. Remove the pan-fried prawns to a kitchen a towel. 
2. Spoon the fine beans on a plate, placing the
prawns on top with flesh side facing up. Now, bring
the pan back to heat and de-glaze with tamarind
and water. Adjust the seasoning if needed or if you
would like to reduce it to a thick, sauce-like
consistency.
3.Pour around the prawns, as shown in the picture.
You can finish with edible flower as decoration to
give the dish a little more depth and style.