Prawn Seekh kebabs wrapped around asparagus served with a sweet chili sauce giving a delectable fusion of Indian and Asian flavors
PRAWNS SEEKH ON ASPARAGUS
Ingredients
1½ cups medium prawns, deveined and cleaned
4 asparagus with stalks intact and blanched
3-4 spring onions
8-10 finely chopped garlic
1 inch ginger, finely chopped
1 green chilli
½ lemon
2 tsps Tata Sampann Garam Masala
Salt to taste
A few mint leaves
1 egg
2 tbsps oil
Black sesame seeds for sprinkling
White sesame seeds for sprinkling
Micro greens for garnish
2-3 cherry tomatoes, cut in half
Lemon wedges to serve
Sweet chilli sauce to serve
Method
1. Add the prawns in a food processor jar, chop spring onion bulbs, garlic, ginger, and roughly chop green chilli and add.
2. Squeeze lemon into the food processor jar, add Tata Sampann Garam Masala, salt and a few mint leaves, spring onion greens and process it to a fine paste.
3. Break and separate an egg white in a bowl. Add it to the mixture and mix well. Transfer it into a bowl.
4. Dip your hands in water and apply a portion of the prepared mixture onto the asparagus and spread it evenly to form a seekh.
5. Heat oil in a non-stick grill pan, sprinkle a little black sesame seeds and white sesame seeds on each seekh and place it on the grill pan.
6. Cook the base till grill marks appear, flip and cook till the prawns are cooked completely.
7. Garnish with micro greens, cherry tomatoes and serve hot with lemon wedges.
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