Monday, 30th October 2017

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Recipes: Jimbaran style prawn and Laksa soup

Chef Ashis Rout, executive chef at Swissotel Kolkata shares his signature recipes with us

  • Published 29.10.19, 5:50 PM
  • Updated 29.10.19, 5:50 PM
  • a min read
  •  
Jimbaran prawn Swissotel Kolkata

Jimbaran Prawn

Ingredients

  • Prawn with shell – 300 gm
  • Sweet soya – 5 ml
  • Refined oil – 15 ml
  • Honey – 20 ml
  • Raw mango – 15 gm
  • Curry powder – 8 gm
  • Lemon grass – 15 gm
  • Lime leaf – 1 pc
  • Oyster sauce – 10 ml
  • Jalapeno – 1 pc
  • Lime – 1 pc
  • Coriander root – 15 gm
  • Broth powder – 3 gm
  • Red pepper – 10 gm
  • Garlic – 5 gm
  • Fresh red chilli – 1 pc

Method

  1. Cut the prawn with shell in two halves and marinate it in a mixture of curry powder, oil, oyster sauce, sweet soya, lime juice, broth, chopped lemon grass, lime leaf, chopped garlic, coriander root.
  2. Make salsa with jalapeno, red pepper, raw & ripe mango sliced in small pieces. Add honey to it.
  3. Heat the oil for 3 mins in a pan and grill the marinated prawn in it.
  4. Place the grilled prawns on platter, place the salsa on prawns and serve it hot.
Laksa
Laksa Swissotel Kolkata

Laksa Soup

Ingredients

  • With shell prawn – 60 gm
  • Water – 200 ml
  • Chicken julienne – 30 gm
  • Laksa paste – 25 gm
  • Coconut milk powder – 60 gm
  • Broth powder – 3 gm
  • Peanut crust – 10 gm
  • Fresh red chilli – 1 pc
  • Spring onion – 15 gm
  • Curry powder – 3 gm
  • Chilli oil – 3 ml
  • Oyster sauce – 15 ml
  • Prawn without shell – 1 pc
  • Fried onion slice – 15 gm
  • Phad Thai noodles – 40 gm
  • Fried chopped garlic – 10 gm
  • Lemon – 1 pc
  • Boiled egg – half

Method

  1. Boil water and add coconut milk to it. Stir the mixture well.
  2. Add laksa paste, curry powder, oyster sauce, broth powder, chopped garlic and cook for 10 min till it becomes thick.
  3. Boil prawn, julienne chicken, egg  and noodles.
  4. Arrange them in a soup bowl and pour soup on it.
  5. Garnish it with coriander, lime wedge, fried onion slice, sliced red chilli and serve hot.    
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