Tawa Tiger PrawnS

Ingredients

Jumbo Prawn Headless320 g

Garlic15 g

Turmeric Powder1g

Lemon10 g

Oil10 ml

Lemon Herb Garlic Seasoning20 g

Yuzu pulp10 g

Green Chili5 g

Green Coriander10 g

Ginger & Garlic Paste10 g

Mayonnaise15 g

Preparation

Clean the prawn under running water then cut the core and make a butterfly cut, keep the shell intact. Now marinate with salt and ginger garlic paste. Make the yuzu glaze with lemon herb and garlic seasoning, yuzu pulp, mustard oil, chop coriander roots, yellow chili powder, mayonnaise and salt to taste. Apply the yuzu glaze on the prawns and the shell side up with meat facing down on the hot plate to gain nice golden colour, now flip the prawns and then carefully place them on the serving plate

Garnish with sundries lemon wheels.

(Courtesy: Chef Sareen Madhiyan, Tappa, Aerocity, New Delhi)