Prawns With Beetroot Sauce Recipe | Food Diaries | Zarnak Sidhwa | Sea Food

Method:
For the Beetroot Sauce, grind beetroot, onion, ginger and chilies to a fine paste. Heat oil in a pan. Add the paste. Add some water and let it cook for some time. Keep stirring it so that it does not stick to base. If required add little water to cook. Add in salt, pepper, sugar, lemon juice and Worcestershire sauce.
For the prawns, marinate prawns in lemon juice, salt and pepper for about 15- 20 minutes.
Heat butter in a pan. Add ginger and saute. Add the marinated prawns. Add very little water and cook covered. Once prawns are done, add chopped coriander and serve hot with beetroot sauce.

Method:
Beat butter, caster sugar, flour, vanilla essence, rosewater, salt and rose petals. Add cream and mix. Shape the dough into a flat disc and wrap in cling and refrigerate for 20 minutes. Roll out half the dough in between two sheets of paper until it is ¼” thick. Cut the cookies using a cookie cutter. Bake at 180 degrees c for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack. Dip the cookies into the melted white chocolate until half of it is covered. Shake off any excess chocolate and place on a parchment-lined baking sheet. Sprinkle each cookie with chopped pistachios and crushed rose petals. Freeze for 10 minutes and then serve