We are delighted to feature a menu development recipe that will be prepared, cooked and served at Open Kitchen Live on 30 June.
This recipe has been sent in by Chef Ashwani Kumar, Head Chef, The Mango Lounge, Windsor. Chef Ashwani’s talents reflect his sound grounding at The Taj Mahal Palace, simply the best hotel in India as well as a stint at the famed Cinnamon Club in London before moving to Windsor.
Chef Ashwani KumarWe would like to thank Chef Ashwani for his menu and very much look forward to meeting him on 30 June to taste his dish, if you would too register here. We have been assured on the day that the dish will also be delivered with a twist chef has not done before.
We will be selecting 3 menu development recipes from ideas submitted by attendees when registering to attend and will feature each in H&C News before Open Kitchen Live takes place on 30 June. So there are now two confirmed leaving one more, if you would like to enter yours please do so here.
All three selected recipes will receive their framed H&C News – Open Kitchen Live – Menu Development Dish of the Month certificate.
The outright winner walk away on the day with the Bertos countertop fryer too!
Rice Crusted Tiger Prawn Martini
Serves 8
Ingredients
- 8 tiger prawns, peeled and veins removed
- For the batter:
- Plain flour – 4 tbs
- Onion seeds – ½ tsp
- Fish sauce – 1 tsp
- Corn flour – 3 tbs
- Egg – 1 no
- Crushed chillies – 1 tsp
- Oil for deep-frying
- Rice flakes (chivda) for coating 200 gram
- Chives 8 no
- Dry Martini 80 ml
Mix all the ingredients for the batter and beat well. Dip prawns in batter and coat in rice flakes. Deep fry until browned. Drain on absorbent paper.
Four sauces for layering in glasses.
Mint sauce. Fresh mint 1 bunch, fresh coriander 1 bunch, green apple 1 no, roasted cumin seeds 1 tsp, ginger 25 gram, green chillies 3 no, garlic 3 cloves, oil 1 tbs, sugar 1 tsp, salt to taste, juice of 2 lemons, mango pulp 2 tbs .grind all the ingredients together and make a sauce.
Beetroot sauce. Beetroots 2 no roast in a tandoor or oven sugar 5 tbs, salt to taste, juice of 1 lemon, tomato ketchup 2tbs, garam masala, 2 cloves chopped garlic, oil 2tsp.
Heat the oil add chopped garlic, cook until golden brown, add all the remaining ingredients and cook for 5 minutes and make a paste or sauce season it and serve.
Mango sauce. Mango pulp 300 ml, sugar 5 tbs, juice of 1 lemon, oil 1 tsp cook for about 5 minute and chill.
Yoghurt sauce. Yoghurt 250ml, sugar 2tbs, salt to taste and mix it well and serve.
Three-quarter fill each glass with alternate layers of the chutneys and top with Martini dividing it equally among the glasses. Place 1 prawn per person on the rim of each glass, garnish with the chives and serve.
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