Wednesday, April 30, 2008

Prawn Etouffe Piccadilo Style

5 pieces fresh prawn
2 tablespoons chili powder
1 teaspoon oregano
0.5 gram fresh basil leaf
2 gram salt
2 gram pepper
50 gram brown rice
100 gram rock pumpkin
200 ml bisque of crab
40 gram crab meat

Cooking Method
1. Heat griller and then grill seasoning of prawn
2. For sauce sauteed crab meat till weel and add the bisque of crab, oregano, fresh basil leaf an mixed well. Removed it.
3. Served with cooked brown rice and rock pumpkin
4. Garnish with parseley and served while hot.

Photo and cooked by Harris Resort

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