Garlic ‘n Brandy Prawns Recipe

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Garlic Brandy Prawns Recipe

garlic-brandy-prawn-rishita-thalluri

By Monish Gujral Published: April 29, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins

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Ingredients

Instructions

  1. rinse prawns, pat completely dry and marinate in cornstarch and 1/2 tsp salt for 5 minutes.
  2. heat your wok or large skillet over high heat. when wok is hot, add 2 tbl cooking oil. when oil is hot and just starting to smoke, add prawns. fry until they are half-done, approximately 1-2 minutes. remove from wok, leaving the oil in the wok.
  3. turn heat to medium-high. add the garlic, fry for 10 seconds. add the brandy, salt, sugar, butter. cook sauce for 1 minute to thicken slightly.
  4. add the half-cooked prawns and green onion. fry until prawns are cooked through, about 2 minutes (depends on size of your prawns)

    First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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