Yuzu Prawns & Tokyo Marry Monkey Shoulder

Monkey Shoulder, Speyside warmth — malty, mellow, and amber gold — becomes the backbone for Chef Vaibhav Bhargava’s Yuzu Prawns while Mixologist Kama’s clarified Whisky-Sour refreshes the palate, coaxing playful spice and hidden fruit from the blended malt so seafood and whisky converse with mutual generosity.

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Yuzu Prawns & Tokyo Marry Monkey Shoulder

Yuzu Prawns & Tokyo Marry Monkey Shoulder

Monkey Shoulder, Speyside warmth — malty, mellow, and amber gold — becomes the backbone for Chef Vaibhav Bhargava’s Yuzu Prawns while Mixologist Kama’s clarified Whisky-Sour refreshes the palate, coaxing playful spice and hidden fruit from the blended malt so seafood and whisky converse with mutual generosity.


Monkey Shoulder Blended Malt Scotch Whisky
By William Grant & Sons India Pvt Ltd

The warm, ambergold expression is a Speysidebased blended malt scotch crafted from malts like Glenfiddich, Balvenie and Kininvie. Matured in first-fill ex-bourbon casks and blended in small batches for up to six months, it is then married to achieve a smoother, richer taste before bottling. Its aroma and palate make Monkey Shoulder ideal for both sipping neat or mixing into a sophisticated cocktail.

Monkey Shoulder Blended Malt Scotch Whisky By William Grant & Sons India Pvt Ltd

Yuzu Butter Garlic Chilli Prawns
Yuzu Juice | Butter Garlic Chilli Sauce | Grilled Prawns | Tanuki Crunch

There is a reason why the pairing of yuzu and prawns works with Monkey Shoulder. The citrusy lift of yuzu cuts through the rich butter-garlic base of the prawns, while the whisky’s smooth malt sweetness and warm spice wrap around the dish’s gentle heat. Chef VAIBHAV Bhargava explains that the clarified cocktail refreshes the palate between mouthfuls while the prawns coax out hidden layers in the whisky. This pairing is a balance of brightness and depth.

  • Preparation Time: 10 minutes
  • Cooking Time: 5 mins
  • Course: Appetiser
  • Cuisine: Japanese
  • Servings: 4

Yuzu Butter Garlic Chilli Prawns

Ingredients Quantity
For Marinated Prawns
8/12 prawns 8 pcs
Salt 1 gm
Black pepper 1 gm
Sesame oil 15 m
Broth powder 2 gm
Chopped fresh red chillies 2 gm
Chopped garlic 10 gm
For Yuzu Butter Garlic Sauce
Butter 200 gm
Chopped garlic 100 gm
Chopped leeks 300 gm
Chopped onion 200 gm
Yuzu juice 20 ml
Orange zest 5 gm
Lemon juice 30 ml
Spring onion 100 gm
Coriander 100 gm
Green chillies 50 gm
Fresh red chillies 50 gm
Olive oil 100 ml
Chilli oil 30 ml
For Garnish
Edible flowers               2 pcs
Baby red radish 10 gm
Togarashi 2 gm

Method 

Marinate the Prawns
Wash the prawns, clean them by removing the vein and again wash them. Pat dry and marinate the prawns with salt, black pepper, sesame oil, broth powder, chopped fresh red chillies and chopped garlic.

Prepare Yuzu Butter Garlic Sauce
Add butter and olive oil to a hot pan and put chopped garlic. Sauté it for 2 to 3 minutes, then add leeks and onion and stir fry it. Add rest of the ingredients and cook for 2 minutes.

Assemble
In a hot pan, sear the prawns from both sides for 2 minutes each and then toss them in the sauce. Garnish with edible flowers, baby red radish and togarashi.

VAIBHAV Bhargava


VAIBHAV Bhargava 
Chef Vaibhav is transforming India’s culinary landscape by introducing underrepresented Asian cuisines like Vietnamese, Nikkei, and Japanese with authenticity and mass appeal. His award-winning work bridges tradition and innovation, earning him titles like Silver Hat Chef and Executive Chef of the Year. Beyond his kitchens, he mentors future chefs, represents India on global platforms, and crafts immersive dining experiences that reshape how we connect through food.

Monkey Goes to Tokyo
Yuzu & Chilli Oil Clarified Whisky Sour

The clarified Monkey Shoulder cocktail, says ace mixologist KAMALAKSH K.M. aka ‘Kama’, is a refined twist on a whisky sour, bringing together the bold character of thewhisky with the bright, citrusy punch of yuzu.

  • Glassware: Rock Glass
  • Garnish: Yuzu Butter Garlic Chilli Prawn on satay stick
  • Pairing: Yuzu Butter Garlic Chilli Prawns

Monkey Goes to Tokyo Yuzu & Chilli Oil Clarified Whisky Sour

Ingredients Quantity
Monkey Shoulder Whisky 60 ml
Monin Yuzu Fruit Mix 15 ml
Chilli oil 6 drop
Bitters 3 dashes
Saline solution with water and salt (4:1) 2 drops

Method 

  • In a mixing glass, whisk together Monkey Shoulder whisky, Monin Yuzu syrup, chilli oil, saline solution, and bitters until a uniform emulsion is formed.
  • Add Agar agar to the emulsion and whisk it thoroughly.
  • Allow the mixture to rest for 15 minutes.
  • Strain the mix through a filter paper to clarify the cocktail.
  • Serve over ice in a rock glass. Garnish with a prawn satay and a touch of citrus or chilli oil for aroma.

Flavour Profile
Smell: Zesty orange, vanilla, honey, and spicy oak.
Taste: Velvety smooth, featuring marmalade, creamy vanilla, honey sweet malt, and light spice.

Pairing Philosophy
The clarified whisky sour base allows the vibrant yuzu, mild salinity, and gentle heat from chilli oil to shine through without overpowering the dish. Clarification mellows any harshness, resulting in a silky, nuanced drink with layered notes of citrus, umami, heat, and mild bitterness. The pairing is designed to enhance the natural sweetness of the prawns, complement the buttery garlic chilli profile, and elevate the overall umami experience, a true flavour bomb on the palate.

mixologist Kama

Kama
Kama is a name synonymous with innovation and excel  lence in India’s evolving beverage landscape. An IHM Pusa alumnus, Kama dons many hats —entrepreneur, restaurateur, food and beverage consultant, and trainer — but remains, at heart, a true mixologist. With over 15 years of experience in the world of hospitality and beverages, he has lent his creative energy to events, concerts, bespoke bars, and lifestyle driven beverage projects.

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