Pesto Prawn

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[raw][iphorm_popup id=2 name="Recipe Submission"][/iphorm_popup][/raw]

Pesto Prawn


By Monish Gujral Published: April 9, 2013

  • Yield: 2-3 Servings
  • Prep: 30 mins
  • Cook: 9 mins
  • Ready In: 39 mins

[raw][iphorm_popup id=2 name="Recipe Submission"][/iphorm_popup][/raw]



  1. Wash and clean the prawns then marinate for 30 minutes with vinegar, 1 tsp salt and 1/2 tsp red chili powder.
  2. In a bowl, mix remaining ingredients and mix the marinated prawns in it and rub well.
  3. Keep it in refrigerator for about 2-3 hours.
  4. Preheat a clean grill to medium-high.Skew the prawns on skewers and grill for 5-6 minutes and remove baste with remaining marinade and grill for another 2-3 minutes.
  5. Serve hot with hot crispy Naan. Bon Apetite.

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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