by Gaurav Gaur, chef for Indigo restaurant.

Ingredients

5 prawns, peeled with tail on

For the marinade
15g cheese boursin pepper
20ml cream and salt, to taste
White pepper, to taste        
10ml lemon juice
15g yoghurt
5g ginger-garlic paste
1g mace powder    
1g green cardamom powder

For the asparagus
2 green asparagus, cut into spears    
1 tsp butter and salt, to taste    
For pickled red cabbage        
30g red cabbage, shredded
salt, to taste
2ml white vinegar
5g sugar

For tomato and garlic chutney
100g red tomatoes, chopped    
2g red chilli flakes    
15g garlic and salt, to taste
5g sugar
15ml oil

Method

1. Marinate the prawns with all of the above ingredients specified and keep aside for 30 minutes.
2. Char-grill the prawns in the oven at 190°C for seven minutes
3. Sauté the asparagus spears with salt and butter
4. Mix together the shredded red cabbage, white vinegar, salt and sugar. Cook over a medium flame for 15 minutes. Set aside
5. In a pan, heat the oil and add the garlic and chilli flakes. Add chopped tomatoes and salt and cook till tomatoes are well cooked. Add sugar
6. Arrange on plate and serve.