Recipe: Prawn Butter Pepper Garlic

Chor Bizarre's new Head Chef shares one of his favourite dishes

Posted: 02.09.13

Indian restaurant Chor Bizarre is celebrating 15 years as one of the UK's leading fine dining venues with a scrumptious new menu designed by their new Head Chef, Sanjay Kaul. He has introduced new dishes like Kerala fish moilee, prawn butter pepper garlic, tofu harra pyaaz (for vegans), chutney wale nadroo and dahi batata puri amongst others but has also kept the old favourites intact, which include a variety of chaat, tak-a-tak platters, gajab ka tikka, dakshni crabcakes, shehnai gosht, sharabi kababi tikka masala and tandoori lamb chops.

Chor Bizarre on Albemarle Street, Mayfair, London translates as 'thieves market' and as well as serving delicious cuisine is housed inside stunning interiors. An Aladdin’s cave of bric-a-brac and fascinating antiques, the resplendent furnishings and décor have been collected from various bazaars of India.
Next time you're hungry, this establishment is well worth checking out and in the meantime, here is a recipe to get you in the mood:


PRAWN BUTTER PEPPER GARLIC
Succulent prawns gently simmered in garlic and white butter sauce with freshly crushed black pepper

Ingredients:
Prawn ‘B’ grade  5 
Chilli flakes 2g
Crushed pepper corn 2g
Chopped garlic  5g
Chopped ginger 5g 
Garam masala powder 1g
Chopped coriander 1g
Refined oil 5ml
Unsalted butter 5g
Corn flour for dusting of prawns
Tempura batter 5g
Juice of lemon 5g
Oyster sauce 5g
Oil for frying

Method:
1. Clean the prawns by slitting and taking out the vein.

2. Wash and pat them dry.

3. Coat the prawns with thick tempura batter and then dust with corn flour.

4. Lightly fry the prawns till they are done.

5. Take oil in a non-stick pan, sauté ginger and garlic.

6. Add chilli flakes and crushed pepper corn.

7. Add around 20-25 ml water and oyster sauce. bring it to a boil.

8. Add garam masala and chopped coriander.

9. Toss the fried prawns in sauce till it evenly coats the prawns.

10. Finish with lemon juice and butter.

11. Serve hot, garnished with coriander sprig.

Chor Bizarre
16 Albemarle Street, London W1S 4HW
0207 629 9802, 0207 629 8542
www.chorbizarre.com 

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