We definitely eat out once a week atleast and there are plenty of

places in Mumbai which serve good food but there are very few places where the

food is inspiring - the kind of food that makes you want to go home and try and

replicate it. There was one such meal that we had at Yauatcha , an Asian inspired restaurant in Mumbai.

The food was flavorful and light and the presentation was excellent. There were

two items on the menu that I enjoyed a lot - one was the prawn rolls and the

other was salmon in black bean sauce. The next week, I was trying

to recreate these two items in my kitchen.

Replication of dishes these days is not that simple as

it used to be ... it also involves toning down the amount of calories in the

food and increasing the flavor to what feels right. So there is a bit more

understanding, experimentation and chances of disaster than before J. These

rolls however were an easy one to redo. This was a part of the dimsum menu at

the restaurant and these were essentially seasoned prawns which were rolled in

Spinach leaves and steamed till just tender. These were served on a bed of

flavored soya sauce. I had a few thoughts on how I wanted to make these.

The prawns had to be seasoned with salt pepper and I also added

some finely chopped fresh ginger and garlic to it. These were rolled in fresh

spinach leaves and steamed till tender. I also flavored some light soya sauce

with fresh chopped ginger, garlic and spring onions and added some red chili flakes

to it. I had received a new dimsum basket as a gift from my sister and I

decided to put it to use that day. Rolling the prawns in spinach leaves is such

a brilliant idea that I have used a few times already to make low carb wontons!

Yes, make your regular fillings and stuff them in spinach leaves instead of

wonton wrappers. Chicken wontons made this way can be used as a snack or can be

added to soups to make wonton soups without any carbs.

Ingredients:

Large Prawns 10-12

Fresh spinach leaves 10-12

2 tsp chopped fresh ginger

2 tsp chopped fresh garlic

2 tablespoons spring onion chopped

1 tablespoon light soya sauce

¼ tsp red chilli flakes (optional)

Salt and pepper to taste

Method:

1. Wash and dry the prawns, make a couple of small slits on the

inside edge of the prawns to be able to make

them slightly straight. Add salt, pepper, 1 tsp ginger, 1 tsp garlic and set

aside for 5 minutes.

2. Roll each spinach leaf around each prawn to wrap around it

completely. Repeat for all the prawns and set aside.

3. Mix the soya sauce, chili flakes, remaining ginger, garlic and

spring onions to make a sauce and set aside.

4. Prepare a steamer and put the rolls in it. Steam for 3-5

minutes depending on the size of the prawns you are using. Remove from steamer when

done.

5. In a shallow bowl or wide deep plate, put the soya sauce mixture

and arrange the cooked prawns on it. Serve hot.