Recipe by Chef Uwe Micheel

Ingredients:-

• Tiger Prawns cleaned 01 kg
• Pak Choi (Chinese Cabbage) 3 bunches
• Onion White chopped
• Ginger chopped
• Garlic chopped
• Red Chilli chopped
• Butter as required
• Chives for garnish

Method:-

• Boil the water and add some salt.
• Put 3 bunches of Pak Choi into boiling water and blanch it for 5 minute
• Take a new pan heat it and add Chilli oil, later after hot add White Onion, chopped Garlic, Ginger and Red Chilli
• Cook it for 3 to 5 minutes, have a look on it while cooking
• Now add the prawns, add salt & paper as required
• Toss the pan and cook for next 5 to 8 minutes on slow heat
• Remove the Pak Choi from water.
• On a new pan take butter and add soya sauce to prepare Soya Butter
• Dip Blanched Pak Choi into the soya butter solution uniformly.

Plating:-

• Arrange the Pak Choi neatly followed by the prawns on a plate
• Add sesame oil drop
• Garnish later with sesame seed and finely chopped chives.