The many avatars of the humble ‘prawn’

The many avatars of the humble ‘prawn'

Juicy, succulent prawns are a delicacy from the word go. They taste heavenly when served straight off a live grill or Teppanyaki. 

Curiously, most of us that relish prawns and order prawn-based dishes at the drop of a hat in restaurants, are not exactly confident about cooking the seafood at home, far less experimenting with it. It is, however, a little-known fact that prawns call for a no-fuss cooking, and not to mention, are easily available in the local market or departmental store. Fresh ingredients, fresh prawns and the right recipe are all you need, and you are good to go. 

Chef Ashish Rai of Barbeque Nation, Delhi, simplifies the dilemma of cooking prawns at home by sharing with us three simple but experimental recipes that can be rustled up on a lazy weekend. 

Why not have your friends over when you don the chef's hat. 

Chermoula prawns 

Ingredients: 
Brown onion: 1 
Coriander leaves: 2tbsp chopped 
Flat parsley leaves: 2tbsp chopped 
Garlic cloves: 2 crushed 
Cumin: 2gms powder 
Paprika: 3 tsp 
Ground turmeric: 2tsp 
Olive oil: 2tbsp 
Prawns : 1kg divined and tail intact 

Method: 
- Combine onion, coriander, parsley, garlic, cumin, paprika and turmeric in a large bowl. - Stir in oil. Add prawns. Toss until prawns are well coated. Cover and refrigerate for 1 hour to marinate. 
- Preheat a barbeque on medium-high heat. Place half the prawns, in a single layer, on barbecue. Spoon over half the marinade. 
- Cook for 1 to 2 minutes each side or until prawns turn pink. Transfer to a bowl. Repeat with remaining prawns and marinade. 

Lebanese chilli garlic prawns 

Ingredients: 
Prawns 
Ginger garlic chopped: 150gm 
Green Chilli chopped: 50gm 
Chilly flakes: 75gm 
Celery chop: 75gm 
Honey: 2tsp 
Chicken Maggie cubes: 2 cubes 
Lime juice: 25ml 
Tahina sauce: 75ml 
Salt to taste 
Oil: 1/2lts 

Method: 
- Cut and wash the prawns 
- In a bowl take chopped garlic chilly flakes, celery chopped, honey, veg Maggie cubes lime juice, Tahina sauce, salt, oil with ginger chopped or chopped garlic. 
- Add the prawns and marinate for 3 hours 
- Skive in skiver or grilled on griller 
- Serve hot 

Prawn cocktail 

Ingredients: 
Shelled prawn tails or peeled shrimps: 500 gm 
Rind of lime: 1 lemon 
Peppercorns: 0.5 gm 
Tomato sauce: 1/2cup 
Very finely minced spring onions: 1tbsp 
Crisp ice berg lettuce leaves: 6 leaves 
Tomato ketchup: 2 tbsp 
Mayonnaise: ½ cup 
Freshly ground black pepper: 1tablespoon 
Double cream: 2 cups 
Salt to taste 
Tabasco sauce: ½ tsp 

Method: 
- Boil the shelled prawn tails. Always add a rind of lemon, a few peppercorns and salt to taste when boiling fish or shellfish. 
- Mix together the tomato sauce, spring onions, tomato ketchup, mayonnaise and double cream and boiled shelled prawns. 
- Refrigerate for ½ hours. 
- To serve cut the lettuce leaves into thin strips. 
- Place at the bottom of 6 large cocktail glasses. 
- Add a few drops of Tabasco sauce and spoon into cool glasses
.