This is a quick starter that can be made within minutes. While this is a Goan recipe, there are similar variants across the Konkan coast and in South India. The crunch on these prawns makes it difficult to eat only a few.
Ever wondered what to do with leftover broiled/grilled chicken? Well, I make salad. For this recipe, I used leftover bell peppers and lettuce with a honey-mayonnaise dressing. The salad is tasty and feel free to give your own twist to it by adding your preference of vegetables.
Smorrebrod is a Danish open sandwich which has a base of tomato paste. This makes it versatile for any topping. For this recipe, I have use boiled eggs and have jazzed it up a bit with aurugula and capers.