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Mushroom And Prawns in Chili Garlic Sauce

 INGREDIENTS:

  1. Button Mushrooms sliced, 500 grams.
  2. Prawns shelled and deveined, 500 grams
  3. Ginger-Green Chili Paste 1 tsp
  4. Garlic, minced, 1 tsp for sautéing mushrooms 
  5. Tomatoes 1 chopped
  6. Capsicum 1/2 chopped
  7. Coriander Leaves chopped 2 tbsp
  8. Chili Garlic Sauce 2 tsp
  9. Onion 1 chopped
  10. Salt to taste
  11. Sugar 1/2 tsp
  12. Black Pepper powder 1/2 tsp 
  13. Oil 3 tbsp
  14. Butter 2 tbsp

METHOD:

Serving Size: 4-5

Heat butter in a pan and stir-fry the garlic. Add the mushrooms and cook for 2-3 minutes on high heat until golden. Keep aside.

Sear prawns on medium-high heat for 1–2 minutes till just cooked and curled. Set aside.

Saute the onions and capsicum in a pan until they turn slightly golden. Add ginger-chili paste and tomatoes, and stir-fry until they turn soft. Add the chili garlic sauce, sugar, and black pepper powder.

Return the mushrooms and prawns to the pan. Toss everything well to coat with the sauce. Simmer for 1-2 minutes. Garnish with coriander leaves and sesame seeds.

Serve with burnt garlic rice or noodles and mango and bell pepper salad.

NOTE:
In this recipe, store-bought chili garlic sauce is used. You can make the sauce by combining 1 tbsp soy sauce, 2 tbsp red chili sauce, or Kashmiri dried red chilis, 10-12 soaked in water, 1 tbsp tomato ketchup, 1 tsp vinegar, 15-20 garlic cloves, 1 tsp sugar, and salt to taste. Blend the soaked red chilis and garlic cloves into a smooth paste. 
Heat oil in a pan. Add the paste and saute for 2-3 minutes until the oil separates and the raw smell disappears. Stir in the rest of the ingredients.







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