Garlic Sauce of Prawns
Indo-Chinese food is available on every corner of most cities in New York, on wooden, red stalls with dragons and bamboos painted on them and funny spellings. Clean and cut the prawns into half. Rub the prawns with salt and ginger and keep aside for 15-20 minutes. Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken stock.
When the Chinese introduced their cuisine into India through Mongolia, Nepal, Tibet and other Northern neighbors, little did they expect that the ever-adapting Indian would re-invent some of their most time-tested recipes to suit the sub-continental palate.
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