| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Femina, Femina3, Sizzlers |
4 |
servings |
INGREDIENTS
| 16 |
|
Prawns |
| 100 |
ml |
Oil |
| 4 |
|
Sprigs parsley; chopped fine (4 to |
|
|
5) |
| 100 |
ml |
Oil |
| 2 |
ts |
Mustard paste; (10 ml) |
|
|
Salt to taste |
| 2 |
tb |
Lime juice; (30 ml) |
| 1 |
tb |
Finely chopped garlic; (15 g) |
| 1/2 |
c |
Butter; melted (120 ml) |
| 2 |
tb |
Lime juice; (30 ml) |
| 1 |
tb |
Finely chopped garlic; (15 g) |
|
|
Salt to taste |
INSTRUCTIONS
FOR THE MARINADE
FOR THE SAUCE
CLEAN, devein, wash and slit the prawns (keeping the tail intact). Mix all
the ingredients for the marinade and apply to the prawns. Keep aside for 30
minutes.
To prepare the sauce: Heat oil and saute the garlic lightly. Add the melted
butter and lime juice and check the seasoning.
Heat oil and add the prawns. Grill well for six minutes or till done and
well browned.
Serve the prawns hot on the hot sizzler tawa, topped with the sauce,
garnished with chopped parsley and with accompaniments like sauteed
broccoli, babycorn, asparagus and stuffed yellow capsicum.
Converted by MC_Buster.
NOTES : Lightly flavoured prawns topped with a rich sauce
Converted by MM_Buster v2.0l.
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