Thursday, 25 July 2013

Peppered Prawns with Hummus



Since I have moved to Bangalore my intake of seafood has really come down. There are primarily two reasons for this, one I feel we don’t get as fresh seafood here as we used to get in Mumbai. In Mumbai the sea is never too far. For the same reason fish and all types of seafood is very cheap in Mumbai as compared to Bangalore.



I guess we all have a tendency of comparing prices with what we were used to either in another place or another time. Prawns is one such thing which is generally very expensive here and you just will not find small prawns which are incredibly flavoursome here. I have tried frozen prawns twice here but they just don’t taste the same. My parents recently came back from Kerala and bought some fresh prawns from there so I decided to try this recipe for peppered prawns.

Ingredients

300 grams prawns (shelled and deveined),
½ tbsp lemon juice,
1 tbsp crushed black peppercorns,
1 ½ tbsp oil,
1 tbsp chopped garlic,
Salt to taste,
1 tsp ginger powder,
1 tsp grated onions

For the Hummus

2 tbsp tahini (I made it by blending together 1 ½ tbsp roasted sesame seeds, 1 ½ tbsp olive oil, 1 ½ tbsp lemon juice, 1 garlic clove and salt to taste),
1 tbsp lemon juice,
Salt to taste,
1 ½ tbsp olive oil,
½ tsp chilli powder,
50 grams chickpeas (soaked and cooked)

Method

Marinate the prawns in lemon juice and crushed pepper in the refrigerator for half an hour.

Heat ½ tbsp oil and add the garlic, ginger powder, salt and grated onion. Cook for a few minutes and add the prawns. Turn off the heat and let it stand for another half an hour.

Heat the remaining oil in a non-stick pan and add the prawns and cook till done.

To make the hummus dip, simply blend all the hummus ingredients together.

Serve the peppered prawns with the hummus dip.