Ranita and I had a delicious time last month when Nehru went to Bangalore for a wedding. A lazy and relaxing week. Since we both love bread, we had it for every meal and threw in some simple recipes to accompany it. Got an early Deepavalli gift from dear Vicki in the form of luscious seafood and decided to indulge our laziness (translated to mean a super quick recipe). I can’t believe we polished off the whole lot.
28 giant prawns, shelled, deveined, washed and ready for cooking; 1 green capsicum, cubed for garnish; 1/8 cup chicken stock; 1 tbsp light soya sauce; 1/4 tsp white pepper; 1 tbsp oil.
Marinade the prawns for 15 minutes in the stock, soya sauce, pepper and oil. Heat a non stick frying pan until smoking and throw in the prawns, marinade and all. Cook on high heat for 2 minutes only and add in the capsicum. Stir fry for a minute until the capsicum is glazed and crunchy and the prawns turn pink. Serve immediately with toasted bread and butter. Relax and watch a movie. Burp!
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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