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  • A Different Kind Of Bong High: CR Park Style Chingri Prawns Bruschetta
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A Different Kind Of Bong High: CR Park Style Chingri Prawns Bruschetta

This rustic and creamy prawn starter is inspired from Bengali cuisine with a modern twist!

Serves: 2

Prep Time: 10 minutes

Cook time: 15 minutes

The Elements:

250 grams chingri prawns, deveined and heads separated

For the creamy prawns

Separated prawn heads

1 tomato, chopped

1-tablespoon mango-ginger, grated

½ onion, chopped

2 cloves garlic, minced

½ tablespoon coriander powder

½ tablespoon turmeric powder

½ tablespoon red chilli powder

½ gondhoraj lime, juice

½ kafir lime, juice

Salt to taste

For the prawn topping

Oil

½ tablespoon mango ginger

Butter

For the toast

1 baguette

Olive oil

Sea salt

Freshly ground pepper

Method:

For the creamy prawn sauce

In a medium skillet add ¾ onion and sauté till it gets translucent in colour.

Now add ½ tablespoon mango ginger and garlic and sauté further.

Once the ginger and garlic start imparting its aroma, add the prawn heads, coriander powder, turmeric powder, red chilli powder and stir this well for 1 minute.

Now slowly stir in the coconut cream and salt. Let this cook on medium heat for 3-4 minutes.

Remove from heat, stir in the lime juice. Strain the sauce well using a sieve.

For the toast

Preheat oven at 200 degree. Slice the baguette into bruschetta size toasts.

Drizzle some olive oil, pepper and salt. Toast these for roughly 20 minutes, turning the side after 10 minutes.

Now place the toast in a serving plate and top it up with the prepared creamy prawns. Garnish the bruschetta with microgreen coriander and pea shoots.

For the prawn topping

Heat some oil in a medium size skillet. Add the rest of the onions and ½ tablespoon mango ginger and sauté well.

When it begins to sizzle, add prawns, butter and the creamy prawn sauce. Cook this on medium heat for 2-3 minutes on medium heat. Check for seasoning once done.

Now place the toast on a serving plate and top it up with the prepared prawns. Garnish the bruschetta with micro green coriander and pea shoots.

Representative Photo Courtesy Of: Wikimedia Commons