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Manish Mehrotra: Head Chef of Tamarai Restaurant in London

Chef Manish Mehrotra is a graduate from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai (1996). He joined Thai Pavilion restaurant at Taj President, Mumbai and trained under the expert guidance of master chefs from Thailand. During his tenure of 5 years with the Taj group, Manish organised various Thai Food Festivals at different properties of the group.

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Recipe of CARAMEL PEPPER PRAWNS, GOLDEN GARLIC

Description: Starter

Serves (people):  2 guests

Preparation time:  20 min

Cooking time:  5 min

Chef’s name:  MANISH MEHROTRA  (read about Manish Mehrotra)

INGREDIENTS

UNSALTED BUTTER:  GMS 05

SZECHUAN PEPPER:  GMS 02

CHOPPED GARLIC:  TSP 01

CHILLI FLAKES:  TSP ½

OYSTER SAUCE:  TSP 02

DARK SOY:  TSP 01

DEMERARA SUGAR:  TBS 02

KING PRAWNS (U6):  NOS 04

TEMPURA BATTER:  TBS 02

FRIED GARLIC:  FOR GARNISH

VEGETABLE OIL:  FOR FRYING

METHOD

  1. CLEAN PRAWNS, COAT IN TAMPURA BATTER AND DEEP FRY TILL DONE (4MIN), KEEP ASIDE.
  2. HEAT BUTTER IN A PAN, SAUTE GARLIC AND SZECHUAN PEPPER.
  3. ADD CHILLI FLAKES.
  4. ADD DEMERARA SUGAR ALONG WITH 20 ML OF WATER AND MIX WELL.
  5. ADD OYSTER SAUCE AND DARK SOY.
  6. ALLOW THE MIXTURE TO CARAMALISED.
  7. ADD FRIED PRAWNS COAT WELL IN SAUCE.
  8. SERVE HOT, GARNISHED WITH FRIED GARLIC.