This Mexican Prawn Shooters which I feel is a guaranteed hit to one of the appetiser. This appetiser gives the tangy kick to the tomato pepper Sauce with touch of sweetness and creaminess to convenience.
Yield / Serves
For Pepper Tomato Sauce: Red Bell pepper 1(medium sized)
Red Chilli Flakes Â½ tsp.
Salt to taste
Prawn (peeled, with tails on) 10 noâ€™s
Red Chilli Powder Â½ tsp.
Turmeric Powder Â½ tsp.
Salt to Taste
Spaghetti (uncooked) 1 pack
Basil leaves 5 to 6
salt to taste
Butter 2 tsp
Green Chillies 3
Garlic cloves 6 no
onions 1 medium sized
lemon Zest 1 /4 tsp
Lemon juice 1 tsp
Heat the pan with Butter, add Garlic, Green Chillies and stir well.
Once Garlic turn into a light Golden brown add finely diced onions, finely diced tomatoes.
Simmer it for about 3-5 min, add salt to taste.
Let the above mixture cook well and set aside to rest(room temperature)
For Prawns Fry : Marinate the Prawns with Salt, Turmeric Powder, red chilli flakes, lemon Zest, and lemon juice and refrigerate for at least 30 min.
In a hot frying pan, add ½ cup of Butter and fry the above marinated Prawns
Fry the prawns on both the sides.
For the Cilantro Garlic Spaghetti: In a heavy pot of salted boiling water add spaghetti and cook till al dente drain it and keep aside
In a hot pan add oil, garlic and add cooked spaghetti and chopped cilantro and combine well.
For the roti : In a salted water combine flour and form a dough
Roll finely and cut it into desired shapes
Fry the roti and keep aside
For the Plating: In a medium sized short Glass add a spoonful of prepared Mexican tomato pepper Sauce and set it well.
Then add the twirled spaghetti and place on the top of the sauce.(in a garnishing way)
Now, place the roti prepared in decorative way.
Now place the fried prawns on top of spaghetti.
Serve this with hot roti or with chilled sauce.
shooters can also be served with various other sauces…….
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