The Vermicelli Jhinga "Prawns" introduce a delightful twist to the classic seafood dish, making it an ideal choice for both intimate dinners and grand celebrations.
Renowned chef Ashish Tiwari, known for his innovative culinary creations, has recently shared an enthralling recipe for Vermicelli Jhinga "Prawns" that promises to tantalize taste buds and elevate dining experiences. With a perfect blend of traditional spices and contemporary presentation, this recipe is set to impress both avid food enthusiasts and gastronomes.
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Ingredients:
- 5 tail-on medium-sized prawns
- 6 grams ginger and garlic paste (equal measurements)
- 5 ml lemon juice
- 3 grams salt
- 3 grams red chili powder
- 1 gram turmeric powder
- 2 grams desiccated coconut powder
- 100 grams Kunafa pastry
- 2 grams garam masala powder
Method:
- Marinate the prawns thoroughly with ginger and garlic paste, lemon juice, turmeric powder, salt, coconut powder, chili powder, and garam masala to infuse the flavors.
- Spread the Kunafa pastry to create a thin layer on a tray or work surface.
- Roll the marinated prawns in the Kunafa pastry, wrapping them from one end to the other, ensuring an even coating.
- Cover and refrigerate the prepared prawns for at least half an hour or until you are ready to fry, allowing the flavors to meld together.
- Heat the oil to a medium flame and carefully deep fry the prawns until they achieve a beautiful golden hue.
- Once fried to perfection, remove the prawns from the oil and serve them piping hot to savor the flavors at their best.
Chef Ashish Tiwari's Vermicelli Jhinga "Prawns" transcend traditional seafood recipes, offering a delightful fusion of textures and spices. The marriage of succulent prawns with the crispy, golden-brown Kunafa pastry creates a harmonious symphony of flavors that are bound to leave a lasting impression on every palate.
This recipe showcases Chef Ashish Tiwari's innovative approach to combining traditional elements with contemporary techniques, exemplifying his culinary prowess and dedication to pushing the boundaries of flavor exploration. The careful selection and balancing of spices, along with the exquisite presentation, reflect the chef's meticulous attention to detail and commitment to culinary excellence.
The Vermicelli Jhinga "Prawns" introduce a delightful twist to the classic seafood dish, making it an ideal choice for both intimate dinners and grand celebrations. The aromatic blend of ginger, garlic, and traditional Indian spices infuses the prawns with depth and complexity, while the crispy Kunafa pastry adds a delightful crunch, elevating the overall dining experience.
Chef Ashish Tiwari's Vermicelli Jhinga "Prawns" create an unforgettable sensory experience that captivates the palate and indulges the senses. The marriage of bold flavors, exquisite textures, and expert craftsmanship is a testament to the chef's culinary ingenuity and dedication to delivering unparalleled dining experiences.
This tantalizing recipe embodies Chef Ashish Tiwari's culinary vision and reflects his passion for creating memorable dishes that celebrate the art of gastronomy. With its perfect balance of flavors and textures, Vermicelli Jhinga "Prawns" stand as a testament to Chef Ashish Tiwari's continuous pursuit of culinary excellence and his unwavering commitment to delighting food aficionados around the world.
Chef Ashish Tiwari's Vermicelli Jhinga "Prawns" exemplify the magic of culinary innovation and are a testament to his ability to elevate traditional dishes with a contemporary spin. As a celebrated culinary maestro, Chef Ashish Tiwari continues to push the boundaries of flavor, presentation, and dining experiences, leaving an indelible mark on the world of gastronomy with each masterpiece he creates.
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