New Recipes

1 Rinse lamb; Cut into strips; Marinate in seasoning (1) for 30 minutes 2 Peel, rinse and mince garlic.

Tandoori Prawns

Ingredients :

3000g prawns, 10g celery seeds, 23g garlic, 23g ginger, 20g red chili peppers, 20g coriander, 50ml oil.

(1) some lemon juice, 1t salt.
(2) 200g thick yoghurt, 20ml lemon juice, 10g ground white pepper, 1.5t salt.

Preparation :

1. Cut off the rostrum on the prawns' heads; Trim off the antenna and legs; Shell (keep the last sections and the tails); Devein with toothpicks; Rinse and pat dry; Marinate in seasoning (1) for 20 minutes.
2. Peel and rinse garlic.
3. Peel and rinse ginger.
4. Rinse and seed red chili peppers.
5. Rinse and cut coriander into sections.
6. Add 10g celery seeds, the ginger, the garlic, the red chili peppers, the coriander and 50ml oil to an electronic blender; Blend into smooth paste.
7. Pre-heat an oven to 180 degree celcius.
8. Add seasoning (2) and the paste from the step 6 into a big mixing bowl; Mix well; Dip the prawns into the mixture; Arrange on a baking pan with aluminium foil.
9. Put the prawns into the oven and bake for 10 minutes; Ready to serve.

1. Quality prawn should not have a black dot on its head because this is a major sign that the prawn is not fresh and its head is likely to come off.
2. "Devein" means removing the ugly dark "vein" along the prawn's back, which is actually the prawn's digestive tract with a lot of sand and makes the prawn taste gritty and bad to the palate.