This is my award winning recipe for Upper Crust Celebrity Chef Cooking Contest 2011 held at Lalit Ashok Hotel in Bangalore. It was fun as I competed with the city top Chefs....
Ingredients
3 Pcs. Jumbo
Tiger Prawns, Shell On
For the
Marinade
30 ml Dark
Soya Sauce
20 ml Honey
Bee Brandy
5 ml Honey
5 gm Mustard
Powder
5 gm Grated
Garlic
5 gm Grated
Ginger
10 ml Canola
Oil
For the
Chocolate Glazed Onion & Garlic
1 no. Onion,
finely sliced and crispy fried
10 cloves of
Garlic, finely sliced and crispy fried
10 gm
Walnuts, roughly broken
50 gm Grated
Chocolate
5 gm Butter
5 gm Sugar
10 ml Brandy
Oil for
Frying the onion and garlic
For the
Wok Tossed Vegetables
2 caps of
Shitake Mushroom, stalk removed and cut in halves
3 no.
Asparagus Shoots, hard end removed
3 Water
Chestnuts cut into halves
3 gm Grated
Garlic
3 gm Grated
Ginger
5 ml Dark
Soya Sauce
5 ml Canola
Oil
Preparation
For the
barbequed prawns
Devein the
prawns and clean it in running water. Remove the shell from center part keeping
the head and tail of the prawn intact.
Make the marination
for prawns by mixing all the ingredients mentioned above for marinade. Marinate
the prawns with the marinade.
Barbeque the
prawns on a charcoal griller making sure it is neither over cooked nor under
cooked.
For the
chocolate glazed onion and garlic
Crispy fry
the sliced onion and garlic in hot oil till golden brown. Remove from oil and
place in a kitchen paper to remove excess oil.
Heat butter
in a pan and add sugar to caramelize; now add the chocolate and brandy. Reduce
the mixture and toss the walnuts,crispy onion and garlic. Remove from fire.
For the
wok toss vegetables
Heat oil and
sauté garlic- ginger till fragrant. Add the shitake, water chestnuts and
asparagus. Toss well in soya sauce. Remove from fire.
For
Assembly
Make a base
of the chocolate glazed onion and garlic. Place the barbequed prawns on top of
the base and top with the wok tossed vegetables.
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