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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.

Thai food in India

[caption id="" align="alignleft" width="220" caption="Thai Cuisine"][/caption]

Thai cuisine, of course, never became as popular as Chinese food– and its many versions — in India, particularly northern India: A surprising thing, considering that it is hot and flavourful, and thus suited to the Indian palate.

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