Food talk
Good looks, great taste

Prawns can be cooked in a couple of minutes literally, enrich any menu effortlessly and uplift the diner’s mood, says Pushpesh Pant

Prawns are usually the most expensive item in a restaurant’s menu and associated in popular mind with splurging on exceptional ceremonial feasting. Then again, most North Indian diners consider this option when eating Chinese.

It is only recently that tandoori jheenga has emerged as a lavish option in the kebab/starter repertoire.

Things are different along the vast seaboard; our coastal compatriots know how to enjoy the crustacean—they use it in myriad curries, dry or with gravies thin and thick, unadorned with just a hint of salt and pepper or drenched in a piquant sauce.

Chef’s special

Pepper Prawns Msasla

Preparation Time 45 minute
Serves-4

Ingredients

Prawns (C grade, shelled and de-veined) 1 kg

For marination:
Lemon juice 2 tbsp Black pepper corns
(coarsely pounded fresh) 2 tsp
Salt to taste
For masala
Garlic paste (optional) 2 tsp
Ginger paste (optional) 1 tsp
Red chilli powder 1/4 tsp
A very small pinch of turmeric
powder (optional)
Lemon juice 1 tbsp
Vegetable oil or butter 3 tbsp
A generous pinch of black pepper powder (coarsely ground)
Salt to taste

Preparation

The marination: Mix all the ingredients in a bowl and gently rub the prawns with the marinade and reserve in the bowl itself for 15 minute. Heat oil in a kadhai, add the garlic and ginger paste, saut`E9 until light golden, add red chilli powder, stir-fry for about 30 seconds stirring continuously. Then add the marinated prawns, increase to high heat, stir-fry for 2 minutes, add ½ cup water, stir, add lemon juice, salt and stir. Sprinkle the powdered spices, stir, remove and adjust the seasoning. Pour the lemon juice and sprinkle over with coarsely pounded black pepper. Garnish with slit green chillies and serve.

There are myriad regional variations ranging from daab chhingri in Bengal to roya veppadu in Andhra to Magalorean/ Goan prawn curry.

If you are not among the microscopic minority smitten by allergy to seafood, there is nothing like a prawn delicacy prepared with these precious ‘edible pearls’ to let you appreciate the generosity of the ocean. (Fresh river prawns are no less tempting but they are another story).

There was a time before the improvements in refrigeration when prawns were a rarity, an exotic expensive ingredient, and were believed to be difficult to handle. They are much more within reach now—even if you eschew the cleaned, prepackaged deep frozen product. The fishmonger happily removes the head and tail, if you like it that way, and de-veins the shrimps at no extra cost.

Also, more and more food lovers are beginning to realise that one does not have to buy the most expensive, largest Jumbo/Tiger prawns to treat the palate guests or one’s own. ‘C’ grade prawns are no less delicious and offer great value for money. True these are still more expensive than mutton or chicken but certainly more affordable than ever before.

Prawns commend themselves for many reasons. They—once cleaned—can be cooked in a couple of minutes literally, look fabulous and taste great. In brief prawns can effortlessly enrich any menu and uplift the diner’s mood. What should never be forgotten is that extra care should be taken not to overcook prawns—this hardens the poor things ruinously.

Another thing worth remembering is that prawns have a wonderful nutty taste, a subtle flavour and it is best not to drench or drown it in oily, masala-laden dressing.





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