Ingredients:
200 gms prawns; 100 gm long beans
5 ml dark soy sauce; 10 ml fish sauce
15 gm sugar; 5 gm red chilli
5 gm chopped garlic; 5 gm Kaffir lime leaves
10 gm hot and sweet basil leaves

Procedure:
1) Heat oil add chopped garlic, chilli. Add prawns with Kaffir lime leaves. Saute.
2) Add stock and long beans, fish sauce, dark soy sauce, sugar and cook till tender.
3) Add hot and sweet basil leaves and serve hot.

Oven roasted Scampi with wilted bokchoy; tamarind and ginger reduction, rice pancakes and a paw paw relish.Serves 1

Ingredients
Scampi 3 (200 gm)
Lemon juice 10 ml
Black poppy seeds 1 gm
Sea salt crystals 4 gm
Extra virgin olive oil 3 gm
Bokchoy 30 gm
Chopped garlic 3 gm
Cracked black pepper 3 gm
White wine 20 ml
Tamarind paste 10 gm
Sliced onions 5 gm
Dry ginger powder 2 gm
Red wine 60 ml
Softened butter 10 gm
Clarified butter 5 gm
Capers 3 gm
Raw paw paw juliennes 15 gm
Orange rind 3 gm
Carrot juliennes 10 gm
Chopped parsley 3 gm
Black sesame seeds 3 gm
Sesame oil 10 ml
Basil oil 5 ml
Par boiled rice 50gm
White lentils 20gm

Procedure:

For the rice pancakes:
Soak the parboiled rice and the white lentils for 3 hours, blend into a smooth batter (pouring consistency), and season. Heat a nonstick pan and spoon out the mixture to make 10 coin-size pancakes.

For the paw paw relish:
Mix together the paw paw juliennes, carrot juliennes, orange rind, toasted black sesame seeds and toss with lemon juice, sea salt and sesame oil

For the scampi:
Peel (leaving the tail on) and marinate the scampi with chopped garlic, sea salt, cracked black pepper and extra virgin olive oil. Brush a tray with butter; place the marinated scampi on the tray and roast in a pre- heated oven at 500F.

For the sauce:
Heat a saucepan, add in the clarified butter, sweat the sliced onions. Once the onions are translucent add in the red wine and reduce, now add in the tamarind paste, bring to a boil and then simmer for 20 minutes. Add in some vegetable stock, season and strain. Now reduce further and finish with softened butter. Add in the capers.

For the Bokchoy:
Heat a pan with extra virgin olive oil, add in the bokchoy and season. Glaze with white wine. Assemble as shown in the photograph, drizzle with the sauce and then basil oil, serve hot.

Jhinga Balaai Ka Prawns with Dried Red Curry.

Ingredients
20 gm garlic, peeled
450 gm tiger prawns
20 ml fresh cream
10 ml lemon juice
10 gm Kashmiri chillies
5 gm table salt
10 gm ghee puree
5 gm cardamom powder
20 gm curd
20 gm cheese

Procedure:
1) Clean and devein the prawns, marinate the same with garlic paste and salt.
2) Prepare the second marinade with cream cheese, garlic and chilli paste and cardamom, season it and let it rest for two hours.
3) Skewer it and cook it in a well-heated tandoor for about 8 to 10 minutes.
4) Sprinkle some tandoori masala and drizzle some clarified butter on top of it before serving.

Jhinga Nisha

Ingredients
Tiger Prawns (6-8) 2 nos
Hung Yogurt - 200 Gms
Ajwain - 1 teaspoon
Oil Mustard - 75 ml
Salt - to taste, Saffron - 2 Gms
Green Chilly Paste - 40 Gms
Ginger Paste - 20 Gms
Garlic Paste - 20 Gms
Sugarcane vinegar - 70 ml

Procedure:
1) Peel the prawn, devain and wash leaving the tail on.
2) Drizzle with salt, sugarcane vinegar and broiled ajwain.
3) Marinate with ginger, garlic paste and salt set-aside for 1/2 hour.
4) Beat the hung yogurt to remove any lumps, dilute saffron with hot water.
5) Mix together, hung yogurt diluted saffron and mustard oil.
6) Apply on marinated prawns, set aside for 20 minutes.
7) Skewer the marinated prawns and cook in a tandoor.
8) Assemble and garnish with coriander sprig.
9) Serve with flavored yogurt or chutney.

Kaeng Massaman Goong (Prawns in Herb Curry)

Ingredients
240 gm prawns
200 ml coconut milk
30 gm shallots
10 ml tamarind pulp
30 gm Massaman
Curry Paste
20 gm baby potatoes
15 gm cashew nuts
10 gm jaggery

Procedure:
1) Deep-fry prawns, shallots and cashew nuts in coconut milk and Massaman curry till it gets fragrant.
2) Cook the prawns till tender the season with fish sauce and jaggery.
3) Add tamarind to taste, add potato, shallots and cashew nuts.