Name: Mustard Jhinga Jaipuri
Ingredients: 12 md Sized prawns; cleaned, shelled; ; and deveined; 1/4 c Lemon juice; (60 ml); 1 ts Salt; (5 g); 1/2 ts White pepper powder; (2 g); 1/4 ts Chilli powder; (1 g); 1 1/2 ts Mustard paste; (7 ml); 3 ts Olive oil; (15 ml)

CATEGORY	CUISINE	TAG	YIELD
Seafood		Femina, Femina2, Seafood	4	servings

INGREDIENTS

12	md	Sized prawns; cleaned, shelled
		; and deveined
1/4	c	Lemon juice; (60 ml)
1	ts	Salt; (5 g)
1/2	ts	White pepper powder; (2 g)
1/4	ts	Chilli powder; (1 g)
1 1/2	ts	Mustard paste; (7 ml)
3	ts	Olive oil; (15 ml)

INSTRUCTIONS

CLEAN, shell and devein the prawns. Wash them in running water. Mix lemon
juice, salt, pepper, chilli powder and mustard paste and apply the paste to
the prawns. Add a little olive oil to the marinade and mix well. Keep the
prawns aside for two hours.
Arrange the marinated prawns on the skewers (sheekh) and cook in a clay
oven (tandoor) for eight to 10 minutes or till done.
Serve hot with greens and onion rings.
Converted by MC_Buster.
NOTES : Mustard flavoured prawns grilled in the tandoor
Converted by MM_Buster v2.0l.

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