Try this easy recipe of spicy Prawns with lemongrass and peanut sauce by China Bistro's Chef Mriganka Mandal
Chef Mriganka Mandal has cooked for the likes of celebrities like celebrity chef Sanjeev Kapoor and Sachin Tendulkar, and that’s just one of the reasons why he loves his job. It’s also the setup of a five-star kitchen and experimenting with flavours that prompted him to think of cooking as a career. “I love trying various dishes in the Asian cuisine including Thai and Korean. Chinese is my favourite, however,” shares Associate Chef De Cuisine of China Bistro, who began cooking at 12 and has more than 20 years of experience today. The West Bengal-born chef shares the recipe of his signature dish from a special menu that he has curated for the ongoing Flavours of Asia in China Bistro. The starter, he says, has been modified for the Indian palate.
Festival ends on May 3.
Prawns with lemongrass and peanut sauce
Oil 10gms | Chopped ginger 5 gms | Chopped garlic 5 gms | Chopped lemongrass 4 gms
Chilli paste 25 gms | Peanut butter sauce 40 gms | Salt as per taste | Broth powder 5 gms
Sugar 5-6 gms | Lemon juice 3ml | Chopped spring onion for garnish | King prawns 5 pcs
■ Wash the prawns in water.
■ Marinate in garlic and ginger juice.
■ Let it settle for 10 minutes.
■ Add salt, broth powder and half egg.
■ Add corn flour and mix all of it.
■ Deep fry the prawns on high flame.
■ Saute chopped ginger and garlic in oil.
■ Add chopped lemongrass, chili paste, peanut butter sauce.
■ Heat for 1 minute.
■ Add half cup of water, salt, sugar and broth powder.
■ Add deep fried prawns to the sauce.
■ Add lemon juice and garnish with chopped spring onions.