Prawn Seekh on Asparagus

Ingredients 

• 20-25 medium prawns, shelled and deveined
• 8 asparagus with stalks intact, blanched
• 3-4 spring onions with greens
• 8-10 garlic cloves finely chopped
• 1 inch ginger finely chopped
• 1 green chilli 
• ½ lemon
• 2 teaspoons garam masala
• Salt to taste
• A few fresh mint leaves
• 1 egg
• 2 tablespoons oil
• Black sesame seeds for sprinkling
• White sesame seeds for sprinkling
• Microgreens for garnish
• 2-3 cherry tomatoes halved
• Lemon wedges to serve
• Sweet chilli sauce to serve

Method

1. Put the prawns in a food processor jar. Chop spring onion bulbs, garlic, ginger, and green chilli and add.
2. Squeeze the juice of ½ lemon into the jar, add garam masala, salt, a few mint leaves and some spring onion greens and process to a fine paste.
3. Break an egg, separate egg yolk into a bowl and add the egg white to the prawns mixture and mix well. Transfer this mixture into a bowl.
4. Dip your hands in water and apply a portion of the mixture around the asparagus evenly to form a seekh.
5. Heat oil in a non-stick grill pan. Sprinkle some black sesame seeds and some white sesame seeds on each seekh and place them in the grill pan. Grill till the underside is cooked and grill marks appear. Flip and grill till the other side is similarly cooked.
6. Place them on a serving plate, garnish with micro greens, cherry tomatoes and lemon wedges and serve hot.