Freshly ground black pepper

This was a prawn recipe that I had at my aunt’s place this New Year… Not just any other prawns… But this had butter, garlic and the very flavored Kafir Lime leaves that infuse such an delicious Asian taste that set this recipe apart from most other prawn recipes… A definite keeper this one is! Take a look .. Kafir Lime Infused butter garlic prawns

All that goes in:

20 – small-medium sized prawns

1 tsp – freshly ground pepper

3-4 garlic pods (freshly crushed)

1/2 – Tbsp melted butter

1-2 – medium sized Kafir lime leaves (you could alter this depending on the strength of the flavor…I would suggest adding 1 leaf at a time, as the flavor may over power that of the prawns)

1/2 tsp corn flour/All purpose flour

Salt to taste

Dash of lime

Making the Prawns: Season the prawns with the salt, pepper and set aside.. In a non-stick frying pan, add the butter and the garlic… let the pods cook a little lending the garlic flavor to the butter…

Add the prawns to the flavored butter and stir… as they begin to curl (a sign that they almost done), add the lime leaves and cover, allowing the flavors to come together…

Take the prawns out of the pan..Dissolve the corn flour/APF in a tsp of cold water and add it to the mixture…this will help mop up the water residue left by the prawns…

Cook through till the water is almost soaked up… (You may want to add a little water and reduce it down, if you find the gravy too thick)..Then add the prawns back into the pan, and allow them to be coated with the gravy…And you’re ready to serve! 🙂

Serving suggestions: Serve hot with a dash of lime!

Simple flavors that create a smashing combination when put together.. What’s more is that this one saves on time and calories, but maximizes on flavor!!

All that goes in:

7-8 mini Bell peppers (Red/Yellow)

100 gms paneer/cottage cheese (grated or crumbled)

2 tbsps – Cheese Spread (regular market bought)

1 – medium sized onion- Diced

1/2 tsp – Freshly ground black pepper

1/2 tsp Oil/Butter

2-3 – crushed garlic pods

Few sprigs of Dill

Salt to taste

Prepping the peppers: These babies are tiny and you need to work gently with them… I found that cutting open a small circle at the base of the pepper, gives you enough room to de-seed it and make space for the stuffing… (i tried splitting it on the side, but didn’t work as well)

Making the stuffing: In a small non-stick pan add the oil/butter.. Once it heats up add the garlic and the onions.. allow them to reduce and cook through...

(You need to work through the next bit quickly.. Too high the flame and cooking for too long will dry out the paneer… )

Add the pepper, salt, dill and the cottage cheese.. Mix the onions in it allowing the flavors to infuse into the paneer; by putting on the lid and keeping in on sim for just a minute or so..

Add the cheese spread and mix through. Turn the heat off… (Don’t bother to dry out the water from the paneer… just mix it into the filling, if you find the paneer a little dry…)… You could dial up the cheese, if you like a more cheesy filling.. I used it more for the added flavor punch… and saved on those extra calories! 😉

Prepping the peppers: Stuff the peppers with the filling.. The more the better.. Then using tongs, roast on an open flame…. The peppers will begin to char and lend a sweetness to filling inside… Allow them to char evenly on all sides… (Take care not to burn them… ).. And you’re good to go!!