Love Prawns? Try These Delectable Recipes 

Seafood has a special place on the menu of every non-veg lover. From varieties of fish to crabs, there are multiple options for all kinds of taste buds. But prawns hold a separate fanbase in the Indian palate. Be it a light snack or a heavy dinner, this delicious and healthy seafood fits in every meal. Not only in taste but prawns are also rich in nutrients. They are an excellent source of low-fat and low-calorie protein. This seafood is also dense in a variety of vitamins and minerals. 

Also Read: Baby Prawns Chutney: A Delicious Konkani-Style Side Dish

If you are also fond of prawns and want to try new recipes, here are three lip-smacking recipes from the renowned chefs of Mumbai: 

1. Prawns Recheado 

By Chef Ankita Fernandes, Fresh Catch, Mumbai 

Ingredients: 

• 20 Kashmiri chillies 
• ½ tsp cumin 
• 8-10 cloves 
• 1/2-to-2-inch cinnamon stick 
• 1/2 tsp peppercorns 
• 10-13 garlic cloves 
• 5 tbsp lemon juice 
• 1 onion 
• 1 large tbsp oil 
• Salt to taste

Method: 

• Sauté the onion in oil until translucent. 
• Soak the rest of the spices in lemon juice for 10 mins. 
• Add the soaked spices and the onion to a grinder and make a smooth paste. 
• Add more salt if required. 
• Rub this paste on prawn preparation.

For Prawns 

• Take around 5-6 large prawns, add a pinch of Salt first and mix them. 
• Add 1 large tablespoon to the prawns and massage them firmly with the marinade and let it rest for about 30 mins. 
• Pan-fry the prawns on both sides on low heat for 7-10 mins depending on the size of the prawns. Serve hot. 

Note: The lemon juice can be substituted with vinegar if you want to store it in the refrigerator. It lasts for up to two weeks. 

2. Lemon Butter Coriander Prawns 

By Karan Nohria, Founder, Silly, Mumbai 

Ingredients: 

• ½ bunch of fresh coriander (washed) 
• 1 small clove of garlic, chopped 
• 1 tablespoon macadamia, coarsely chopped 
• 1½ tablespoons light olive oil or vegetable oil 
• Salt and pepper 
• 5 medium green prawns, peeled, deveined with tails intact 
• 2 tablespoons cream 

Method: 

• Coarsely chop the coriander's stems, leaves and roots and place them into the bowl of a food processor, along with the garlic, nuts and lime juice.  
• Process until broken down and smooth.  
• While the motor is running, slowly drizzle in oil. The mixture should become a smooth, creamy sauce; 
• Season with salt and pepper. 
• Remove a third of the coriander pesto and stir through the prawns. 
• Cook prawns in a non-stick pan for 1-2 minutes or until cooked through and removed. 
• Pour cream into the pan and heat gently. 
• Stir in the remaining coriander pesto and adjust the seasoning. 
• Add the prawns back to the pan and heat through. 
• Squeeze lime juice as required. And serve. 

3. Dynamite Prawns 

By Ishaan Bahl, Founder, 145 Cafe & Bar, Mumbai 

Crispy prawns tossed with a house-made animal sauce finished with sesame seed, scallions and chili oil. 

Ingredients: 

• 500g / 1 lb prawns (raw, peeled and deveined) 
• 2 tbsp vegetable oil 
• 3-4 garlic cloves, finely minced 
• 2 tsp ginger, grated or finely chopped 
• ½ cup fresh scallions 
• 1 tbsp chili oil 
• 1 tsp sesame seeds

For Animal Sauce: 

• 1 tbsp mayonnaise 
• 1 tbsp sriracha sauce 
• 1/2 onion, finely chopped 
• 1/2 tbsp tomato ketchup 
• 1 1/2 tbsp Worcestershire sauce 
• 1 tbsp chili oil 
• 1 tsp tabasco 
• 2 tsp vinegar 

Method: 

• Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into a bowl. Repeat. 
• Remove skillet from stove to cool down slightly, turn down to medium. 
• Return skillet to stove, heat sesame oil. 
• Add garlic and ginger Cook until the garlic turns golden. 
• In a mixing bowl, add all ingredients used for animal sauce and mix well. 
• Add the mixture to the skillet and toss well. 
• Turn the flame down to low and let it cook for 5 mins. 
• Garnish with sesame seeds, chili oil, scallions, and serve it. 

Try these recipes and treat your family.