| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Kabobs, Femina, Femina1 |
4 |
servings |
INGREDIENTS
| 20 |
|
Jumbo prawns |
| 4 |
tb |
Lime juice; (60 ml) |
| 2 |
tb |
Salt; (30 g) |
| 4 |
tb |
Ginger-garlic paste; (60 g) |
| 2 |
tb |
Black cumin seeds; (30 g) |
| 2 |
tb |
Yellow chilli powder; (30 g) |
| 8 |
ts |
Cornflour; (40 g) |
|
|
Oil |
| 150 |
g |
Cheese; grated |
|
|
A few strands saffron |
| 1 |
|
Egg |
| 30 |
g |
Coriander leaves; chopped |
| 1 |
ts |
Chaat masala powder; (5 g) |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
FOR THE FILLING
FOR THE GARNISH
CLEAN, shell and devein the prawns, keeping the tail intact. Make a small
slit along the back of each prawn and marinate with lime juice and salt.
Apply ginger-garlic paste and sprinkle black cumin on top. Keep aside for
five minutes and sprinkle yellow chilli powder.
Mix grated cheese, saffron, egg and coriander leaves. Stuff each prawn with
a little of the filling. Roll in cornflour and insert wooden sticks through
the tail to hold shape.
Heat oil in a kadai and deep fry the prepared prawns on medium heat till
done. Sprinkle chaat masala and a little lime juice.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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