Preparation

Shell, devein the prawns and cut one into two.
Chop onion, deseeded green chillies.

Mix all of the above with the egg white and garlic paste and basil and season according to taste.

Then put 6 pieces of the prawn from the marinated mix.

For the sauce, sauté some chopped onion, garlic paste and green chillies in olive oil.

Add the coriander seeds, then deglaze with white wine.

Add the some water and the chopped coriander leaves, reduce till the flavour of coriander builds up in the sauce. .

Season to taste.

Roast the prawn crepinette in the oven, for 8-10 mins.

Place the crepinette in a bowl and add the sauce on top and serve.

Ingredients:

• Tiger prawns 12 nos.
• Garlic Paste 1 tbsp
• Onions 3 tbsp
• Green chillies 2 nos
• Keya Basil 12 leaves 
• Egg white 1 no.
• Coriander leaves 100 gms
• Coriander seeds 1 tbsp
• White wine 60 ml
• Keya Salt & Pepper to taste