SORSHE NARKOL CHINGRI WRAPPED WITH SPINACH

(PRAWNS WITH MUSTARD AND COCONUT WRAPPED WITH SPINACH)

The paturi originated in Dhaka, the sushi roll in Japan. Here, the two lands come together to give the traditional prawn dish a surprising twist.

Preparation time: 45 minutes

Serves: 6 pieces

6 prawns peeled, cleaned

and deveined

(approximately 150–175)

For the marinade:

½ tsp green chilli paste

¼ tsp ginger paste

2 ml lemon juice

¼ tsp salt

½ tsp green chilli paste

50 gm coconut paste

8 gm mustard paste

15 ml mustard oil

1/5 tsp turmeric powder

200 gm cooked rice

15 spinach leaves

2 ml lemon juice

5 gm butter

12’x 8’double folded aluminium foil

1.	Wash and clean the prawns.
2.	Marinate the prawns with the marinade ingredients for 15 minutes.
3.	In a bowl, add coconut paste, mustard oil, green chilli and mustard paste, and salt and turmeric powder. Mix well.
4.	Add the marinated prawns to this mixture. Mix well taking care to coat all the prawns.
5.	Wash the spinach leaves, and blanch it for 15 seconds and then drain.
6.	Place the aluminium foil on a work table. Grease it with butter.
7.	Use the spinach leaves to make a bed on the aluminium foil measuring 8’x 4’.
8.	Spread the cooked rice evenly on the spinach leaves and press lightly so that the rice sticks to the spinach.
9.	Place the marinated prawns in the middle of rice bed.
10.	Slowly roll the entire aluminium foil, with the spinach leaves and rice to form a cylinder. Twist each end of the cylinder shape created, to lock the sides.
11.	Steam for 10 minutes. Cool and remove the foil only.
12.	Cut the entire roll into 8 equal slices, and serve.