Tiger Prawns with Vegetable, Campary Ketchup and Lemon Agar Agar Recipe
Tiger Prawns with Vegetable, Campary Ketchup and Lemon Agar Agar Recipes
2 pieces tiger prawns without shell
2 slices eggplant
1 tomato (cut into half with skin removed)
50ml olive oil
salt and pepper to taste
dill and mint leave for decoration
Tomato Ketchup -
1 glass Campari
Lemon Agar Agar -
4g agar agar
1 glass water
Tomato Ketchup - In a pan, pour sugar to caramelize. Add vinaigrette,
tomato and campari to boil for 2 minutes and then remove from heat. Blend
mixture finely with a kitchen processor.
Agar Agar - Peel lemon and squeeze juices out. Remove all white parts of
the lemon skin and dice to small cubes. Boil lemon juice and lemon skin in
water and add agar agar. Place the mixture onto a container in the fridge
until set. Remove from fridge and cut agar agar into cubes.
Prawn - In a hot pan with olive oil, place tiger prawns, eggplant, tomato
onto it and season with salt and pepper. Cook prawns on both sides and
remove when it's cooked.
touches - Place vegetable and prawns, campari ketchup and lemon agar agar
on a pate and decorate with chopped mint leaves and dill. Serve hot.
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