Flambéed Prawns Dance with Limoncello Zing

The tamarind’s tang slips into the citrus strand of Limoncello24, where Chef Udayshankar Shenoy’s Coconutand-Curry-Leaf Prawn gets brightened by Mixologist Harinath’s Gondhoraj lemon ‘Unusual Suspect’, an Italian liqueur reimagined through Bengal terroir so coast and culture meet in one vivid sip.

Limoncello 24
By Unusual Spirits

This Indian limoncello is crafted using traditional Italian recipe but is infused with the sublime and luxurious zest of the renowned Indian Gondhoraj lemons from West Bengal. Named after 24 Parganas in West Bengal whose soil, sun and air are the natural source of these exceptional Godhoraj lemons, this distinctive liqueur delivers a vibrant, uplifting flavour profile, appealing strongly to beverage enthusiasts. Crafted in small batches, this artisanal beverage is entirely handmade, and takes pride in being preservative-free and chemical-free.

Flambéed Prawns

When Chef UDAYSHANKAR Shenoy started brainstorming on creating a dish using Limoncello, he chose prawn considering its natural romance with lemon, and infusing the flavour of coconut, given the regions’ shared love for it. However, a chance conversation with Mixologist HARINATH steered the recipe southward. “Considering that both I and Harinath operate out of South India, the dish acquired a new southern taste – the curry leaf-flavoured quintessential podi,” he exclaimed. This creation is a harmonious play of zesty, velvety, and spiced elements, reflecting a journey across India’s coasts.

• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Serving: 1

Method

• Wash, and steam the greens.
• Add 5 gm butter to a hot pan.
• Add mashed potatoes and keep stirring it until it turns creamy.
• Add cream and further stir till smooth. Adjust the seasoning.
• In a sauce pan, add 5 gm butter, chopped garlic and sauté for about 10 seconds.
• Add the coconut cream and simmer for about a minute. Adjust the seasoning.
• Remove from fire and add frozen butter while swirling the pan off the flame till the butter melts completely and the sauce becomes creamy and thick ‘nappe’.
• On another medium-hot pan, add in some olive oil and place the prawns and fry for about 20 seconds. Turn over the prawns and further pan fry for 20 seconds.
• Now add the Limoncello to deglaze the pan and flambé the prawns. Remove from fire and adjust the seasoning.
• Crust the prawns with curry leaf podi by placing the prawns over the podi bed and gently patting both sides. Shake off the excess podi.
• Season the steamed greens.
• Place the steamed seasoned greens on a dinner plate with mashed potatoes on the side.
• Start placing the prawns along the length of the mashed potatoes in a way that it stands or remains slanted.
• Drizzle or pour the sauce by the side, over or around the prawns as per your liking and style.

Note: Curry leaf podi is available in stores easily. It can be made at home as well by frying some curry leaves till crisp, and then cooling and crumbling it into idly podi in 40:60 ratio (curry leaf 40, podi 60).

Chef’s Pour Tip
Flambé the prawns closer to plating the dish as this will ensure that they remain soft and do not add more than 15 ml of Limoncello, as adding more can make the prawns too sweet.

Why This Pairing Works
The mild zesty citrus flavour of Limoncello pairs well with the delicate flavour of the prawns. The creamy coconut butter sauce further enhances the experience with its smooth, velvety moist feel. The podi crust brings in an element of crunch and zing, making the experience more interesting.

UDAYSHANKAR Shenoy
An alumnus of The Oberoi Centre of Learning and Development, Delhi, Chef Udayshankar is an entrepreneur and consultant with 24 years of experience. He is the Founder Chef and owner of Lazy Suzy, Bengaluru, an award-winning patisserie, deli and café. His culinary philosophy is to keep it simple and beautiful while focussing on the cooking techniques and flavours.

Limoncello Comes to Bengal
An ‘Unusual’ Fusion of Gondhoraj, Limoncello & Mustard Oil

One may wonder why Mixologist HARINATH chose such an ‘unusual’ name for his cocktail: The Unusual Suspect. “I wanted to have the presence of an unusual element, adding and elevating the drink, and to stay within the roots of West Bengal from where the Gondhoraj lemons are sourced,” he notes.

• The Unusual Suspect
• Glassware: Coupette
• Garnish: Drop of mustard oil, Edible flower
• Pairing: Flambéed Prawns

Method
Shaken and fine strained over the sparkling wine

Flavour Profile

• Smell: Citrusy or warm spicy and tropical.
• Taste: Sweet and sour.
• Touch: Velvety and elevated smooth finish on the palate.

HARINATH
Harinath is a dedicated brand evangelist with 18 years of experience in the field of mixology. A winner of the Bacardi Legacy Cocktail Competition 2010, he represented Asia in the global finals held in Barcelona and was honoured for being the top three global finalists. He represented India the consecutive year, and was announced the Indian finalist in 2011. Harinath has won various other bartending competitions in India. He worked with Bacardi as their brand ambassador for six years and was also engaged with South India’s first ecotel hotel Ceebros’ Raintree. He also worked for six years with Havana, Chennai’s most popular club.