Recipe CookBook

Spicy Prawns With Paneer

Serves 4

Ingredients:

12 Cooked king prawns

(jumbo shrimp)

175 g Paneer (see below)

*Substitute with Ricotta

Cheese

2 t Tomato puree (paste)

4 t Greek-style yoghurt

1 1/2 ts Garam masala

1 ts Chilli powder

1 ts Garlic pulp

1 ts Salt

2 ts Mango powder (amchur)

1 ts Ground coriander

8 t Butter

1 ts Corn oil

3 Fresh green chillies

Chopped

3 t Chopped fresh coriander

2/3 c Single (light) cream

Preparation Time: 15 min

Method:

1-Peel the king prawns(jumbo shrimp) and cube the paneer.

2-Blend the tomato puree(paste), yoghurt, garam masala, chili powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.

3-Melt the butter with the oil in a deep frying skillet or wok. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain on kitchen paper towels.

4-Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.

5-Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through.

6-Add the fresh chilies and most of the coriander and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander n serve with rice.

Home-Made Paneer

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To make paneer at home, bring 1 litre or 4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve (strainer) lined with a muslin (cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm thick. Make the paneer a day before you plan to use the recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator.