Baguette Prawn Non-Veg Recipe

Baguette Prawn

Baguette Prawn is ready to be served.

This Prawns dish that I cooked is great as a starter or main course.  It’s delicious and healthy.  This dish has and Indian touch to an Italian recipe.  Please try cooking and you will love it.

Ingredients for Prawns:

  • Fresh Large size prawns – shell removed, de-veined and cleaned – 1 kg.
  • Fresh Thyme Leaves – 1 tbs.
  • Extra Virgin Olive Oil – 2 to 3 tbs.
  • Pepper powder – Half tsp.
  • Salt to Taste.
  • Garlic – finely chopped – 2 tbs.
  • Red Chilli Flakes – 1 tbs.
  • White wine – 4 tbs.
  • Apple Cidar Vinegar – 1 tbs.

Method to cook Prawns:

  • Marinate the prawns with a pinch of salt and a pinch of pepper powder.  Mix it well and leave it aside for 30 minutes.
  • Take a large size Kadai or Cooking Pan and add Extra Virgin Olive oil. Heat it up.
  • Add chopped garlic and keep stirring continuously for about 2 minutes on high heat.
  • Add marinated prawns to the Kadai and keep stirring continuously on high heat for 2 to 3 minutes.
  • Add Chilli flakes and continue stirring on high heat.
  • Add salt, white wine and apple cidar vinegar to the Kadai.  Keep stirring on high heat until the prawns are cooked well and liquid is dried completely.  
  • Add fresh thyme leaves and stir it.
  • Turn off the heat.
  • Donot cover the Kadai with the lid and allow all the steam to go out.  We need this dish to be dry not liquidy.
  • Prawns dish is ready.  Keep this cooked prawns aside.  

Ingredients to prepare Red Chutney paste:

  • Tomato – finely chopped – 2 medium sized.
  • Garlic – finely chopped – 1 tbs.
  • Onion – finely chopped – 1 medium sized.
  • Extra Virgin Olive oil – 2 tbs.
  • Salt to taste.
  • Fresh Coconut – grated – 4 tbs.
  • Lime Juice – 1 tbs.
  • Sugar – 1 tsp.
  • Pepper – Crushed – 1 tsp.
  • Fresh Thyme leave – 1 tsp.

Method to prepare Red Chutney paste:

  • Take a Kadai or Cooking Pan.  Add extra virgin olive oil and heat it up.
  • Add chopped Garlic and keep stirring for about 2 minutes.
  • Add chopped onion and keep stirring on high heat until the onions become translucent.
  • Add chopped tomato and keep stirring on high heat until tomatoes are cooked well (skin start seperating from tomato when properly cooked).
  • Add crushed pepper, sugar and salt to the Kadai and keep stirring for another 2 to 3 minutes.
  • Add grated fresh coconut.  Mix it well.
  • Add thyme leaves and lime juice.  Again keep stirring for another 2 to 3 minutes.
  • Turn off the heat and allow this mixture to cool down.
  • Grind this cooked Chutney mixture into fine paste using hand grinder or in a mixer grinder.
  • Red Chutney paste is ready.

Baguette Bread with Prawn:

  • Get a Fresh Baguette Bread. Cut into 1 inch size diagonally.
  • Apply Extra Virgin Olive Oil on one side of the bread.
  • Then apply Red Chutney Paste on the same side of the bread.
  • Place a small piece of Lettuce leave on the chutney.
  • Place one cooked Prawns piece on the Lettuce leave.
  • Garnish it with fresh thyme leaves.
  • Baguette Prawn is ready to be served.
  • Happy Eating.

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