STUFFED TIGER PRAWNS WITH CURRIED SHELLFISH EMULSION
Ingredients
- Tiger prawns -200 gms
- Oil -10 ml
- Mushroom -30 gms
- Bell pepper -40 gms
- Onion -40 gms
- Grated Cheese -60 gms
- Oregano -12 gms
- Salt -As per taste
- Black pepper -10 gms
- Madras curry powder -25 gms
- Chicken stock -60 ml
- White wine -15 ml
- Fresh Cream – 20 gms
- Butter -10 gms
- Flour -10 gms
Method:
- For prawns:-
- In a pan, add oil and let it heat. Saute Onion,Mushroom, Bellpepper and add grated cheese to it. Add Oregano, salt and Black pepper. Mix it well and keep aside.
- Half split the prawns and flat it. Put a cling wrap and place the flat prawn on it. In the middle add the prepared mixture and with the help of cling wrap, close it tightly in a ball shape.
- Steam it in the oven for 10 minutes and cool it down.
- For sauce, Add butter and flour in the pan and prepare a roux. Add Madras curry powder to it and saute it well. Pour the chicken stock and let it cook. Add salt and black pepper powder to it.
- Add white wine and finish the sauce by adding cream.
- Remove the tiger prawn from the cling wrap and serve it with curried sauce.
- In addition, you can serve grilled or buttered vegetable with the meal.
About Chef Rahul Karve:
Chef Rahul Karve is currently working as a Chef De Partie for Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments. He started his career as a Management trainee with Taj SATS Air Catering, Mumbai. He specializes in Japanese cuisine though he loves to explore other cuisines too.
Chef Rahul is a hardcore Maharashtrian boy, born and raised in Mumbai. He is first member in his family to join hospitality industry. Although he was keen on pursuing Architectural Degree but he was destined to join hotel management. Chef Vicky D’Souza from ITM College persuaded him and convinced him to opt for hotel management, which he happily agreed, rest everything is history. Rahul did his secondary and Higher Secondary education from Kalyan and Hotel Management Degree from ITM institute of Hotel Management, Navi Mumbai. He is thankful to Chef Altamsh Patel who taught him nuances of cookery and supported him wholeheartedly while he was working at Taj Sats.
In his achievement, he performed as a Sushi Demo lecturer for more than 20 hotel management colleges of Maharashtra. He represented Taj SATS in Great Indian Culinary Classic -2019 and Indian International Culinary Classic – 2018, two major leading cooking competitions of the country. Media showcase being a major attraction and goal. He also got an opportunity to perform on Doordarshan (DD) Sahyadri television channel. He was invited as a judge at D.Y. Patil College of Hotel Management for Nestle Young Chef’s Competition held in 2019.
Chef Rahul has set his goals for his future, aims is to maintain sustainability in the kitchen with use of healthy food ingredients to achieve a good food value. His major focus is to present the food in the modern way with no restrictions of the cuisine. Food plating, Food styling and Food Talks are always on the top of his performance list. He strongly believes that, it’s his responsibility to help all the students of hotel management to stand and grow with correct source of knowledge. Soon, he plans to achieve Guiness Book of World Record making India proud.
Chef Rahul is the member of Western Indian Culinary Association (WICA), Indian Federation of Culinary Association (IFCA) and World’s Association of Chefs Societies.
Editor in Chief : Mewati SItaram
