Recipe of the month

Prawn Skewers sleeping on a bed of Fresh Mango Salsa

Ingredients

  • Prawn — 4 pcs
  • Baby potato — 2 pcs
  • Baby carrot — 2 pcs
  • Asparagus — 1 pc
  • French beans — 2 pcs
  • Fresh mango —1 pc
  • Lemon — 2 pcs
  • Olive oil —15 ml
  • Fresh herbs — 5 gm
  • Saffron — 1 gm
  • Red bell pepper — 2 pcs
  • Bamboo stick — 1 pc
  • Chives — 5 gm
  • Coriander — 3 gm
  • Jalapeno — 5 gm
  • White onion — 1
  • Fresh mini sunflower — 1 pc

 

Instructions

  • Marinate prawn with fresh lemon juice, chopped thyme, salt and pepper and skewer on a bamboo stick, keep aside for 20 minutes.
  • Peel baby carrot and cut into half, peel baby potato and bring them to boil. Immerse on ice water for four to five minutes, strain it and set aside.
  • Make a puree of roasted red bell pepper, season with salt and pepper and save it for garnish.
  • Take a ripe fresh mango, finely chop and add chopped chives, coriander, jalapeno, white onion and sprinkle with lime zest, salt and pepper.
  • Grill the prepared prawn skewers and sauté the vegetables.
  • Plate up and garnish with saffron and fresh herbs. Serve hot.

 Mahesh Raj Dhakal is the Executive Chef at Shangri-La Hotel, Kathmandu.