Thursday, 2 February 2017

Kashmiri prawns

1 Kg Prawns,deveined and butterflied.
3 T Chopped Garlic.
4 T Kashmiri Chilli Spice.
2 T Robertson Exotic Thai.
1 T freshly cracked Black pepper.
1 T Lemon Juice.
½ t Sugar.
3 T All Gold Tomato sauce.
125g butter for grilling.
Combine all the ingredients together. Melt butter
and brush all
over prawns. Grill in a preheated oven and grill
for max of 15
mins .
Kashmiri Sauce
125g Tomato paste.
2 T Kashmiri Chilli Spice.
4 T Butter.
1 t Chilli powder.
5 T cream.
Salt to taste.
Sprinkle of Sugar.
In a saucepan,combine all ingredients on medium
heat, bring
to boil and allow sauce to reduce when prawn comes
out of
oven, lavishly cover in the sauce and serve hot.

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