American Know How To Prepare Lemon Pepper Prawns
Lemon and Pepper Prawns is a dish that perfectly captures the essence of coastal cuisine while offering a refined, modern twist.
(Recipe By Chef Shrikant Sanglodkar)
Lemon and Pepper Prawns is a vibrant and zesty dish that highlights the natural sweetness of prawns with the bold, invigorating flavours of citrus and spice. Light, refreshing, and packed with flavour, it’s a dish that perfectly captures the essence of coastal cuisine while offering a refined, modern twist.
The prawns are marinated in a lively mixture of freshly squeezed lemon juice, cracked black pepper, garlic, and olive oil. This simple yet punchy marinade allows the prawns to absorb the brightness of the lemon and the subtle heat of the pepper without overpowering their delicate flavour. A touch of Kafir Lime Powder intensifies the citrusy aroma, while hints of chili or paprika may be added for anextra kick.
The author Shrikant Sanglodkar is the Executive Chef at Sula Vineyards
Ingredients
- 6 Piece Jumbo Prawns
- 1 Teaspoon Garlic
- 1 Pinch White Pepper Powd
- 1 Teaspoon Olive oil
- 0.5 Teaspoon Mustard paste
- 1 Pinch Kaffir lime powder
- 1 Pinch Oregano
- 1 Pinch Thyme
- 1 Pinch Black pepper
- 0.5 Piece Lemon Juice
- Salt To Taste
- 30 Gram Sweet chilli sauce for dipping
- Sula The Source Sauvignon blanc
Cooking Instructions
Wash, clean and de-vain the prawns and pat dry and keep aside.
Add olive oil, mustard paste, salt, pepper, lemon juice and rest of the ingredients to form a emulsion and apply to the prawns and set aside for 15-20 mins.
Make sure you heat the pan till it smokes.
Pan sear the prawns on both the sides till it gets the even brown marks and finish for 5 min in preheated oven (280 degrees)
Serve piping hot prawns on the bed of crunchy lettuce along with sweet chilli sauce and garnish with fresh parsley twig and lemon wedges.
Summary
Know How To Prepare Lemon Pepper Prawns
Lemon and Pepper Prawns is a dish that perfectly captures the essence of coastal cuisine while offering a refined, modern twist.
Ingredients
- 6 Piece Jumbo Prawns
- 1 Teaspoon Garlic
- 1 Pinch White Pepper Powd
- 1 Teaspoon Olive oil
- 0.5 Teaspoon Mustard paste
- 1 Pinch Kaffir lime powder
- 1 Pinch Oregano
- 1 Pinch Thyme
- 1 Pinch Black pepper
- 0.5 Piece Lemon Juice
- Salt To Taste
- 30 Gram Sweet chilli sauce for dipping
- Sula The Source Sauvignon blanc
Main Procedure
Wash, clean and de-vain the prawns and pat dry and keep aside.
Add olive oil, mustard paste, salt, pepper, lemon juice and rest of the ingredients to form a emulsion and apply to the prawns and set aside for 15-20 mins.
Make sure you heat the pan till it smokes.
Pan sear the prawns on both the sides till it gets the even brown marks and finish for 5 min in preheated oven (280 degrees)
Serve piping hot prawns on the bed of crunchy lettuce along with sweet chilli sauce and garnish with fresh parsley twig and lemon wedges.
Trending News
Top Headlines
