Mustard jhinga jaipuri

Yield: 4 servings

Measure Ingredient
12 mediums Sized prawns; cleaned, shelled
\N \N ; and deveined
¼ cup Lemon juice; (60 ml)
1 teaspoon Salt; (5 g)
½ teaspoon White pepper powder; (2 g)
¼ teaspoon Chilli powder; (1 g)
1½ teaspoon Mustard paste; (7 ml)
3 teaspoons Olive oil; (15 ml)

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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