Pesto Prawn



  1. Wash and clean the prawns then marinate for 30 minutes with vinegar, 1 tsp salt and 1/2 tsp red chili powder.
  2. In a bowl, mix remaining ingredients and mix the marinated prawns in it and rub well.
  3. Keep it in refrigerator for about 2-3 hours.
  4. Preheat a clean grill to medium-high.Skew the prawns on skewers and grill for 5-6 minutes and remove baste with remaining marinade and grill for another 2-3 minutes.
  5. Serve hot with hot crispy Naan. Bon Apetite.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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