Ingredients:
Sweet potato fries
1 Tbsp olive oil
1 Tsp paprika
1 Tsp garlic powder
1 Tsp salt
1 Tsp pepper
Directions:
Preheat the oven to 425°F (220°C).
Toss sweet potato fries with olive oil, paprika, garlic powder, salt, and pepper.
Spread the fries in a single layer on a baking sheet.
Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crispy.
Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
You can make these by the truckload, individually wrap them, and store them in the freezer.
Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.
Heat a non-stick grill pan and grease with some oil. Place the prepared skewers and fry from all sides till golden brown. Serve hot.