Mustard jhinga jaipuri
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Sized prawns; cleaned, shelled |
| ; 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) |
Directions
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.