Romy Gill's Sweet and Sticky Prawns
Romy Gill MBE combines authentic Indian cooking iwht hyper- local produce at her Restaurant Romy's Kitchen. She is the first ever female Indian chef-owner in the UK, and was awarded a MBE for her services to the hospitality industry on the Queens 90th Birthday Honors list in 2016. She's been a PolkaPants ambassador from the start and has shared with us her recipe for Sweet and Sticky Prawns.
Serves 4
For the marinade
1 medium onion sliced thinly
3 tsp grated garlic
1 tsp chilli flakes
2 tsp ghee oil
juice of 1⁄2 lime
2 tsp honey
1tsp mustard seeds
2 tsp pomegranate molasses or tamarind chutney
1tsp corn flour
salt, to taste
20 large prawns, shells removed
3 tsp grated garlic
1 tsp chilli flakes
2 tsp ghee oil
juice of 1⁄2 lime
2 tsp honey
1tsp mustard seeds
2 tsp pomegranate molasses or tamarind chutney
1tsp corn flour
salt, to taste
20 large prawns, shells removed
Except ghee mix all the marinade ingredients together in a large bowl. add the shelled prawns and leave to marinate for
10 minutes.
Method
Heat big frying pan add the ghee once the pan is hot, and add the marinated prawns cook for 10 minutes on a medium heat keep stirring so it doesn’t stick to the bottom of the pan.
Serve immediately best to eat on its own or serve in a pitta bread make a pocket add the prawns and eat!
Romy wears our Signature PolkaDot
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