Bring Home Busaba

From investment banker from New York to owner and executive chef of Mumbai's hotspot Busaba, Nikhil Chib has undergone quite a transformation all thanks to his culinary journey. "The mumbai watering hole has gone from mad techno nights to countless Kamikazes to a much more grown up, upscale and refined eatery. I guess a little bit like me,” explains Chib. But if there's one thing that hasn't changed, it's the patrons who have stayed loyal to the restaurant. That loyalty is now easy to acquire. So, let the talented chef tell you how dazzle your friends with one of his many favourite easy recipes.

 

Stir Fried Tiger Prawns with Lemongrass, Rock Salt and Chillies

 

Ingredients

Tiger Prawns - 4 Pc                                                      
Lemon Grass - 6 stalks                                               
Black Pepper - 5 gms                                                  
Rock Salt       - 10 gms                                                
Green Chili     - 15 gms                                                
Oil                 -  5 ml                                                      
Garlic            -  25 gms

Method of Preparation

Boil the prawns for a little while along with the shell. Smash the lemon grass and chillies till flat. Add garlic to the wok with a little oil.  Sauté the garlic and oil for a little while. Add lemon grass and chilies and sauté well. Add prawns and black salt and peppers. Saute and serve with a sweet honey sauce.

 

Source-Vouge