Recipe detail

Name: Steamed prawns in mustard sauce
Yield: 8
Cuisine: Indian
Ingredients: 24.0000 tPcs white prawns, cleaned and peeled; 50.0000 g ginger root, peeled and finely chopped; 2.0000 g chili flakes; 3.0000 g yellow mustard seed; 5.0000 g poppy seeds; 50.0000 g grated coconut; 10.0000 ml mustard oil; 6.0000 tPcs black peppercorns; 6.0000 tPcs white peppercorns; 1.0000 tPcs stick cinnamon; 3.0000 g turmeric powder

Fish Steamed prawns in mustard sauce

13. 8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Indian

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Program steps

Preheating:
205 °C

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Golden touch

180 °C

50 %

take out the spices

Steaming

Termination by time

00:05 hh:mm

80 °C

50 %

Ingredients - number of portions - 8

Name	Value	Unit
shrimps, peeled and cleaned	24	pcs
ginger root, peeled and finely chopped	50	g
chili powder	2	g
mustard seed	3	g
poppy seeds	5	g
grated coconut	50	g
mustard oil	10	ml
whole black pepper	6	pcs
white peppercorns	6	pcs
cinnamon stick	1	pcs
turmeric	3	g

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, K, Mg, Mn, Na, P, Pektin, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	53.7 kJ
Carbohydrate	2.1 g
Fat	4.5 g
Protein	0.8 g
Water	0 g

Directions

1. Set the oven on dry heat at 180°C using Golden Touch Function.
2. Soak the mustard seeds and poppy seeds for 30 minutes.
3. Dry roast the white and black peppercorns along with the cinnamon stick.
4. Finely grind the spices using a pestle and mortar.
5. Once soaked, also grind the mustard and poppy seeds with the chilies, ginger and salt.
6. Use the above mixture to run over the prawns.
7. Combine the roast spice mix with the turmeric powder, scraped coconut and a bit of water. Grind to a creamy texture and finish with mustard oil.
8. Set the oven on steam at 80°C.
9. Pour the creamy turmeric and coconut mix over the prawns and steam for 5 minutes, or until the prawn has cooked.

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