| 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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