Smoky Bacon-flavored Jumbo-Prawns

Smoky Bacon-flavored Jumbo-Prawns

(Jumbo prawns wrapped in bacon & grilled to perfection - juicy, soft & succulent.)
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PrepTime : Serves : Cook Time
10 Min 3-4 10-15 Min

Ingredients:

250gm tiger prawns - cleaned, de-veined
salt & lime-juice for marination
thin bacon strips (equal number to the no. of prawns)
1/2 tsp paprika pwd
1/2 tsp turmeric pwd
1/2 tsp red chili pwd
1/2 tsp cumin pwd
1/2 tsp pepper pwd
4 tbsp oyster sauce
1 tsp garlic paste
ghee or clarified butter
2 tbsp bbq sauce


Cooking Instructions:

Marinade the prawns in salt & lime-juice. Heat clarified butter & fry the bacon strips in it. When its almost done, splash bbq sauce into it along with the paprika pwd - toss & open fry for a minute on each side. Wash the prawns, drain & pat them with a paper napkin. Toss them in a mix of the powder spices, salt-to-taste, oyster sauce & garlic paste. Wrap a bacon strip around each prawn & pass a tooth-pick or wooden skewer through it. Grill them until they're done, smear lime-juice on them & serve with some tartar sauce, garlic sauce, lemon wedges & potato chips/ fries.

Tip: I take the bacon off & pass the skewers through the cooked prawns at the end.. Keeps everybody guessing where that amazing smoked-bacon flavor comes from!

Rechad-Masala Mackerels

Rechad-Masala Mackerels

(Rechad masala is the much sort-after Goan specialty red masala or spice-paste you stuff the fish with & either pan-fry, grill or BBQ-by-the-beach! Oooh Yeah!!!!)
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PrepTime : Serves : Cook Time
15 Min 2 25 Min

Ingredients:

4 medium size mackerels or white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika pwd
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves - chopped
1/2 inch ginger piece - chopped
1tsp salt
2 tbsp vinegar


Cooking Instructions:

Ensure the fish cavity is cleaned. Run a sharp knife into the fish making pockets on either side of the backbone of the fish. You can even make 3-4 lateral grooves on either side of the fish - don't run the knife right into the bone, just about 3/4 way in. Apply salt & lime juice to the fish & set aside for 15-20 mins. Grind all the other ingredients to a paste except the oil. Wash the fish & smear the ground paste all over the fish - inside the pockets, inside the fish cavity & all over the outside too. You can let it sit & marinade for a while. Shallow-fry, grill or bbq for 6mins on each side. Serve with lemon wedges, onion rings and potato-chips/ fries.