Chef Bhatia comes with 30 years in the culinary business. A Hotel Management graduate from IHM, Bombay, he completed his training from the prestigious Oberoi School of Hotel Management. Chef Bhatia’s gastronomic journey boasts of distinct pre-openings, exotic locations, and celebrated hotels including Hyatt International in Delhi, Bombay, Calcutta, Nepal, Taipei, Singapore, Bangkok, Brunei and Baku, Oberoi Hotels & Resorts, Leela Kempinski, and Qantas Flight Catering in Melbourne, Australia. Chef Bhatia oversees culinary operations at the various F&B venues of both NCR Westin hotels, including Prego, Eest, Seasonal Tastes, Daily Treats, Mix – Lounge & Bar, Splash, Story Club & Lounge at Gurgaon, The Living Room, Xiao Chi, Mix Lounge & Bar, Splash at Sohna, and banquets and in-room dining.
Here he combines tiger prawns and a little tipple for LBB's {The Recipe Project}
INGREDIENTS
- Tiger prawns – 5 pieces
- Red/Green chilli sliced – 10 gms
- Cognac or brandy – 5 ml
- Cherry tomato cut in four – 2 pieces
- Flour – 5 gms
- Cream – 50 ml
- Shallots {or small onions} chopped – 15 gms
- Garlic chopped – 10 gms
- Oil – 25 gms
- Mixed lettuce and herbs salad – 25 gms
METHOD
- Season the prawns with salt and pepper. Dust with flour.
- Heat oil in a pan; add prawns, sauté until golden brown in colour.
- Add shallots, garlic & green chillies and cook.
- Flambé with cognac. Add cream and cherry tomato.
- Season with salt and pepper to taste.
- Serve with mixed lettuce and herbs salad.
N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.
