Garlic Prawns

Chef : Divya Burman, Food Blogger

Recipe Servings : 2

Prep Time : 45 Minutes

Cook Time : 15 Minutes

Total Cook Time : 1 Hour

Marinated in a spicy garlic sauce, this easy to cook prawn recipe is a great pick for a quick bite at your dinner party.

Ingredients

• 1 kg prawns (medium, deshelled, deveined with tails intact)

For the marination:

• 1 Tbsp garlic and green chilli blended paste
• 1/2 tsp black pepper (crushed)
• 3 Tbsp lemon juice
• 1/2 tsp chilli sauce (chilli garlic or sriracha)
• 7 garlic cloves (small and chopped)
• 2  tsp cornflour
• 2 Tbsp soy sauce
• 1/2 Tbsp red chilli powder

For the sauce:

• 2 Tbsp white vinegar
• 3 Tbsp soy sauce
• 1 tsp sesame seeds (roasted)
• 2 tsp green chilies chopped)

Directions

1. Marinate prawns and leave aside for half an hour.
2. In a non stick pan. Put 2 tablespoon sesame oil, when hot add prawns.
3. Stir fry till prawn tails are curled and cooked(do not overcook).
4. Put in serving dish and serve with sauce.

Crunchy Iceberg Dumpling

Chef : Wang Yixuan

Restaurant : Yauatcha, Mumbai

Recipe Servings : 3
Prep Time : 10 Minutes
Cook Time : 35 Minutes
Total Cook Time : 45 minutes

Pamper your taste buds with this phenomenal Iceberg recipe, creating an everlasting impact and making you ask for more.

Ingredients

• 10gms asparagus (chopped)

• 10gms water chestnut (chopped)

• 10gms corn kernel (chopped)

• 10gms red pumpkin (chopped)

• 10gms raw papaya

• 10gms ice berg lettuce roughly (chopped)

• 5gms sugar

• 5ml sesamee oil

• 5ml ginger juice

• salt - as per taste

• skin

• wheat starch and water

Directions

1. To prepare the filling, blanch all the vegetables together except the iceberg and keep it aside till it cools down.
2. Mix the rest of the ingredients with the blanched vegetables to form the filling.
3. Prepare the skin by using wheat starch and water in order to make a dough.
4. Cut and divide the dough into equals and use a roller to make wrapper.
5. Insert filling and fold into dumplings.
6. Serve hot.

Cucumber and Avocado Sushi

Ingredients

• 1 1/4 cups water

• 1 cup uncooked glutinous white rice (sushi rice)

• 3 tablespoons rice vinegar

• 1 pinch salt

• 4 sheets nori (dry seaweed)

• 1/2 cucumber, sliced into thin strips

• 1 avocado - peeled, pitted and sliced

Directions

• Prep
  35 m
• Cook
  25 m
• Ready In
  1 h

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
3. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.