Prawn to be wild

Prawn to be wild

It has been 11 years for me in the industry. After completing my graduation, I did a crash course in Food and Beverage. I have worked in restaurants in Goa, Delhi and now Bengaluru.  The first dish I made after the crash course was ‘Cauliflower Manchurian’. Everyone at home liked it and appreciated me.  

When I was growing up, I wanted to be a teacher because I was very good at studies. It was my uncle who inspired me to get into the hotel industry. He was then a chef in one of the popular five-star hotels. Seeing him dish out delicious delicacies was a treat to the eyes and my main motivation to be where I am today. 

When I first told my parents that I wanted to become a chef, they didn’t seem to be very pleased. The idea of being a chef was not a well-known profession to them. It was my uncle who convinced them, If it wasn’t him, I don’t think, I would ever become a chef.  

For me, kaffir lime is one ingredient that is a must in all my dishes. This apart, other Thai herbs like lemongrass, microgreens, kaffir lime leaves are my favourite. 

My native is Nepal and whenever I get time, I treat my friends by cooking my local food. They all relish it. I love spicy food and Thai cuisine is something I enjoy a lot. I also enjoy Japanese cuisine as it is very healthy. There is no fat or oil and one gets the actual flavour of a meat or vegetable. 

Today’s recipe is ‘Gratin Of Prawns’, a twist to the regular Thai curry.

Serving – 2 Individuals

Preparation Time – 5 Minutes

Cooking Time – 10 Mins


Peeled prawns – 5-6 nos 
Refined oil – 2 tbsp 
Green curry paste – 50 gm 
Coconut milk – 250 ml 
Water – 50 ml 
Light soy sauce – 2 tbsp 
Aromat seasoning powder
Plum sugar – 20 gm 
Galangal – 5 gm 
Lemongrass – 5 gm 
Kaffir lime leaves – 1 piece 
Parmesan cheese – 30 gms


Heat the pan or wok and add two tbsp of refined oil. 

Once the oil is hot, add 50 gms of the green curry paste. 

After adding the green curry paste, toss it for two minutes and add 250 ml of coconut milk and 50 ml of water together to the paste. Stir the same leaving no bubbles and maintaining a consistency. 

 Allow the paste, coconut milk and water to boil for three minutes. 

Now, add the prawns, galangal, kaffir leaves, lemongrass, light soy sauce, aromat seasoning powder and let it cook for three minutes. 

Remove the above contents and put in a separate microwave bowl. 

Add 30 gms of grated parmesan cheese on top of the curry and put the same inside the oven to bake for three minutes at a temperature of 180 degree Celsius. 

Serve hot with sticky jasmine rice. 

Chef Ale
Senior sous chef, Kazé Bar & Kitchen

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