BIG PRAWNS

[prasad2]

This morning as usual I stopped by my wholesale seafood vendor where I buy my seafood for the restaurant. I was buying some Chilean Sea Bass which looked gorgeous, one pound red snappers, some Halibut and some mussels. On my way out The guy asked me if I was interested in buying some big prawns. I said I got pretty big prawns in my freezer. He said these are unusually big, I would say two or three per pound or may be five for two pounds.

Since I had quite a bit of seafood in my hand I said I shall return in a day or two to get those big Prawns.

Any suggestion on how to prepare these big prawns. As appa or as an entree...

[prasad2]

How about Prawn Varuval ?? Any one with good recipe... please help....

[Episure]

Hi Prasad2( Why 2?)

Prawns take the Chicken 65 treatment very well.

But these are big mothers, so I would lightly poach them in spiced coconut milk and serve them split lengthwise into 2 arcs flat side down forming an oval to hold a thickish sauce in the center.

The sauce would be a reduction of the coconut milk which will have hints of Rasam and Star anise( Badian/Chakriphool). Garnished with a few raw onion rings, mint and a fried whole red chilli ( to just tickle the olfactory sense)

Or maybe a Green version with a mint, coriander sauce.

I would then name it Prawns SaMudra.

God it's only 9 in the morning here. Aarghh!

[vengroff]

Chef Vinod at Indique here in Washington, DC splits monster prawns of that size and puts them in the tandoor. Here is the result:

For Varavul, he uses much smaller specimens.

[Suvir Saran]

Chef Mathur in NYC cooks them in the Tandoor. Mr. & Mrs. Fat Guy have been two of his Shrimp fancying clients. The list of tandoori shrimp fans is long and stellar. It always does the trick.

Episure has suggested a great recipe. Prasad, do take pictures if you prepare that recipe. Thanks.

[prasad2]

Thanks episure on the 65. I have not tried it yet, I am saving it for the next time. I did try the varuval, myself I was not too impressed, am going to it a try today, hence any recipe, tips on varuval is highly appreciated.

BTW Episure, on Prasad 2, why 2. I guess when I opened my aol account, Prasad and Prasad1 were taken and I was assigned Prasad2. I just got used to that ID.

Vengroff, thos epictures just look terrific, I have had Hemant's too and I remember he brings the prawn out of it shell. I wonder how it tasted, since the marination does not get to the meat of the shrimp. How would you explain your memories on tasting those big mothers.

Thanks

[Monica Bhide]

I will get you a Varuval recipe shortly.. give me a couple of days.

[tryska]

i would keep it simple - i like the tandoori recipe - there's also rubbing it with turmeric and chili and a little salt, and just sauteeing it real hot and quick so that the edges get brown and carmelized. and serving that as an appetizer.