| 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.
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”