Ingredients:
4 Jumbo prawns
1 tsp ginger and garlic paste
3/4 cup hung yogurt
1 tsp yellow chilli
1/2 cup lemon juice
2 tsp fresh coriander
4-5 tsp olive oil
Salsa
1 cup chopped tofu
1 cup chopped pineapple
1 cup chopped tomato
2 tsp fresh coriander
2-3 tsp olive oil
Stir fried vegetables
1/2 cup bok choy
1/2 cup long beans
1 cup cabbage leaves
1 tsp chopped ginger
1 tsp chopped garlic
Method:
In a bowl mix hung yogurt, yellow chilli, ginger and garlic paste, lemon juice, coriander, olive oil and salt. Marinate the prawn with the mixture and bake in a pre-heated oven for 6-8 minutes.
For the Salsa, in a bowl, toss together tofu, pineapple, tomato, coriander, lemon juice, olive oil and salt.
For the stir-fried vegetables, blanch all the vegetables. Keep aside.
Heat olive oil in a pan. Add the ginger and garlic. Toss in the beans, cabbage, bok choy, salt and saute lightly.
Put the baked prawn in a dish, serve topped up with salsa and the stir fried vegetables
