Pan-Seared Salalah Rubian

Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa 

Prawns 5nos
Salt to taste
Crushed Pepper to taste
Mint leaves 15g
Yoghurt 50g
Brandy 20ml

For Strawberry Sauce:
Strawberry 450g
Sugar 20g
Orange Juice 10ml
Algin 3.5g
Calcic 2.5g
Water 500ml
Gellan 2.5g

1.Marinate the prawns with salt pepper & olive oil & basil
2.Skew the prawns using the skewers to keep it straight
3.Sear the prawns
4.Deglaze with brandy and set aside.
5.Hang the yoghurt overnight in a muslin cloth and mix with mint leaves and salt.


1.Blend the 200 grams of strawberries with sugar, orange juice and algin and rest for 1 hour
2.Blend the calcic with water
3.With the help of a syringe, drop the puree into the calcic water, keep it for 30 seconds and then rinse in ice water. Keep it soaked in a strawberry syrup
4.Blend the remaining 250 grams of strawberries and then cook it with gellan. Let it set into a jelly and blend again until smooth

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