GRILLED PRAWNS WITH BORGHUL BANADOURA

GRILLED  PRAWNS  WITH  BORGHUL  BANADOURA:
INGREDIENTS:     (serves 10)

20  g  olive oil, plus a little extra for marinade
50  g  onion, chopped
6  g  garlic
150  g  diced tomatoes
200  g  vegetable stock
12  g  tomatoes, pureed
300  g  borghul, washed and drained
10  g  dry  oregano
4  g  salt
600  g  prawns
60  g  sour cream, for serving
100  g  cucumber, chopped, for serving
For prawn marinade
1  tsp  cumin powder
Salt, to taste
40  ml  lemon juice
10  g  garlic

METHOD:

• Heat olive oil in a large cooking pot, add onion and garlic followed by diced tomato. Pour vegetable stock into the pot, add tomato puree and boil the stock for 5 minutes.  Add the borghul, oregano, salt and cook for 20 minutes on low heat till borghul is cooked.
• Meanwhile marinate prawns with cumin, salt, lemon juice, a little olive oil and garlic for 15 minutes. Grill prawns until done. To serve, place moulds of borghul on a plate, arrange a prawns over it. Swirl pomegranate molasses on the plate. Mix sour cream and cucumber and serve on the side.

DOUBLE MARINATED PRAWN NISHA

DOUBLE  MARINATED  PRAWN  NISHA:
To prepare the prawns:
Only use extremely fresh prawns; check that they are firm and translucent and that the eyes are not wrinkled. Remove the head and peel the shell away from the prawn meat, leaving the tails intact. De-vein by cutting down the back of the prawns and lifting out the dark vein.

INGREDIENTS:
12  tiger prawns or 20 large prawns
1/2  cup  sesame seeds
1  cup  yoghurt
4  tbsp  cheddar cheese
1  pinch  ground cinnamon powder
1  tsp  dry fenugreek powder
1  tsp  white pepper powder
2-8  green chillies, finely chopped
1  tbsp store- bought chaat masala for garnish
2  tbsp  lemon  juice for garnish
2  eggs
Prawn marinade
1  tbsp  lemon juice
2  tbsp  ginger-garlic paste
Salt to taste
2  eggs

METHOD:

• Mix all the ingredients of the marinade together and then gently work it into the prawns and set aside for 10 minutes.
• To roast the sesame seeds, pour them into a non- stick fry pan and roast them over a low heat until golden brown (2-3 minutes). Shake the pan to turn the sesame seeds constantly to prevent them from burning. Crush them into a powder in a coffee grinder or with a pestle and mortar.
• To make the second mariande, beat yoghurt in a bowl and add the remaining ingredients, except chaat masala and lemon juice.Stir in the crushed sesame seeds. Rub this mixture onto the prawns and keep them in a cool place for 15 minutes to rest before frying.
• Preheat a deep- fryer to 190C.
• To cook, deep-fry the prawns. Fry them until they are a golden colour (3-5 minutes). Lift them out and let them drain on some kitchen paper. Sprinkle with some chaat masala and lemon juice.

Tips:         This marinade also works well on any white fish.

              Add the prawns to the fryer one by one to maintain the temperature of the oil in order to obtain very crisp prawns. They can also be pan-fried in a non-stick pan with a little oil.

               Cut three quarters  through the length of the prawn (along the same cut from which the vein was removed) to flatten it open . They will butterfly open when cooked for a superb presentation.

PRAWN LINGUINE

PRAWN  LINGUINE:
INGREDIENTS:      (serves 2)

1  shallot or small onion, finely chopped
2  tbsp olive oil
1-2  cloves garlic, finely chopped
150  ml  grape juice
1/2  fish stock cube
450  g prawns, peeled
450  g linguine
Grated rind of 1 lemon and a squeeze of juice
Chopped dill and chives, as desired
Salt, to taste

METHOD:

• Cook shallot very gently in oil until really soft. Add garlic and cook for a minute more.
• Add grape juice and boil vigorously to reduce.  Add stock cube and adjust seasoning.
• Cook linguine until al dente.  Add a spoonful of the cooking water to the shallot mixture with prawns and remaining ingredients.
• Cook briefly to heat prawns through but do not overcook. Toss with the pasta, drizzle with more oil, add an extra sprinkling of herbs and serve right away.