Ingredients
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.
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 .
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.
.
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.
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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