Today, a recipe that has been around the world and memory and that of course, as happens in the game of word of mouth, comes from how completely different part, but still good, original and delicious.
time ago, leafing through the magazine "Twenty-Four" Il Sole 24 Ore, ecchecentra the kitchen? nothing of course, under the heading "Belvivere" I was attracted to this recipe that the chef Vineet Bhatia proposes in his Indian restaurant in London "Razor."
A strike has been especially the fact that he, "the chef", he revised this recipe based on childhood memories, when during a holiday on the coast of Cochin in India, he ate a dish that he could look a lot like a second message today what his restaurant (by the way, at this point I give you the address, so when you happen to go to London to see for themselves the kitchen of this restaurant: Shaving - 10, Lincoln Street (Chelsea) London Tel 004420 72251881).
short, story-reading this recipe I thought I immediately perceive the tastes and scents, heady and exotic like just like me!
However, we know that the recipe I am going to give, of course, is yet another variant that is "version of cuochixcasa " because it actually makes it totally different Indian chef (using lime leaves, chili paste and fresh tomatoes ....) does not change the short title!
I finished, I'm done, stay calm! Ecchè you can not wander? All there with their mouths open like chicks in the nest waiting for mom to peep to give him something to eat !!!!!
Uff .... ok, here's the recipe:
Ingredients for 4 people:
thirty prawns, a clove of garlic, a tablespoon of red onion, a piece of fresh ginger, a pinch of peproncino chopped, olive oil, 250 ml coconut milk, the juice of 2 or 3 limes, salt and pepper to taste
optional: fresh grated coconut to decorate.
Procedure:
clean the prawns, being careful to leave the heads and tails, put marinated in lime juice with a sprinkling of salt and pepper for about twenty minutes.
in a large frying pan, make the onion finely chopped garlic in shirt (later removed), cut into julienne fresh ginger and chilli, when all ingredients have taken a light golden color (do not let them burn), add the coconut milk and lower the flame.
In another pan with hot oil, cook the prawns, just a few minutes because then they will continue cooking in the sauce with coconut.
Ripassateli few minutes in the pan with the coconut until you see that the right wing for the shrimp sauce and serve hot accompanied perhaps with basmati rice.
For a touch of class you can serve with fresh grated coconut spolverta!
Et voila, the prawn is served!
Federica
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