Chef Vikas Singh, Chef de Cuisine at Bengaluru Marriott Hotel Whitefield, specialises in European and Italian cuisines. He is also known as the tapas expert and for his healthy recipes. Ask him about his favourite dish and he is quick to say that it is the Jumbo Gulf Prawns. “The dish is significant because it brings out my way of looking at ingredients and the basic cooking principles. It is a local, traditional way of cooking, which uses simple ingredients and fresh produce,” he says.
But considering Vikas’s expertise in whipping up healthy recipes, even this prawns dish comes with that advantage. “The idea of grilling is that it has a huge health benefit. Tiger prawns are very tender in nature. Therefore, grilling over high charcoal heat gives it flavour, and a charred aroma. In addition, because it is only lightly marinated, grilling brings out the natural flavour of prawns. The dish keeps the natural taste of seafood intact and pairs it with a healthy, smoky flavor,” explains the chef.
Grilled Jumbo Gulf Prawns
Prawn (8) 1000 gms
Butter 300 gms
Thyme 70 gms
Lemon 200 gms
Salt to taste
Pepper crushed 30 gms
Parsley 60 gms
Garlic 100 gms
Corn on the cob 1400 gms
Thyme 60 gms
Tomato 600 gms
Yellow big chilli 100 gms
Asparagus 600 gms
Onion 100 gms
Butter 200 gms
Arugula 900 gms
Pea shoot 100 gms
Vinaigrette 90 ml
White wine 300 ml
Olive oil 200 ml
Method
Clean the prawns. Marinate with thyme, lemon juice, pepper, garlic, olive oil salt and cook it on the charcoal grill
Cook Whole corn in flavored stock and milk till soft then smoke it and grill it by applying chilli butter
Marinate all the veggies with herb and olive oil and grill it on charcoal fire
Heat butter sauté onion add white wine reduce pour little stock and boil take it of from the flame and add cold butter, whisk till it reaches saucy consistency
Plate the prawns with greens, grilled asparagus, tomato and chilli and aquaponics greens
Finish & drizzle of EVOO and serve the sauce on side