Chef De Partie N.Suresh Kumar, attached to Hotel Heritance, Madurai, has earlier worked with “The Wharf”, Chennai. This 25-year-old chef with four years experience in the industry is also a winner of several competitions for plated appetizers and three-course set menu organised by the Indian Federation of Culinary Association.

INGREDIENTS:

Shrimps : 120 gms

Salt : To taste

Dijon mustard : 5 gms

Lemon : One

Pepper powder white : 2 gms

Mix herbs : One gm

Garlic : One gm

Cocktail sauce : 20 gm

Chopped onions : 10 gms

Chopped gherkins : 10 gms

Fresh greens : 5 gms

Fresh dill leaves : 1 gm

Pomegranate : 20 gms

METHOD :

Clean and devein the shrimps. Boil the shrimps in rich stock. Cool and keep aside.

Season the Indian sea prawns with salt, Dijon mustard, mix herbs, pepper powder, garlic, gherkins, chopped onions and soak it in tangy cocktail sauce.

Place the fresh green lettuce on a plate and the marinated shrimp on top of the bed of lettuce ribbons. Top the shrimps with cocktail sauce and fresh pomegranate seeds.

Garnish with lemon and dill leaves.

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