New Update
/sanjeev-kapoor/media/post_banners/28c1403bf432692cc28ab527bec03c7a9ab33e8ea0d5e2cf3964fde43e5b8c0c.jpg)
| Main Ingredients | Tiger prawns, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients
- 12-16 tiger prawns shelled, deveined and slit into butterflies
- ½ bunch fresh coriander leaves
- ½ cup fresh mint leaves
- 4-5 garlic cloves
- ½ inch ginger
- 2 teaspoons roasted split Bengal gram (daalia)
- 1 teaspoon chaat masala
- ½ teaspoon black salt
- Salt to taste
- Crushed black peppercorns to taste
- 1 tablespoon lemon juice
- 2 tablespoons yogurt
- 2 tablespoons oil
- Saffron aioli to serve
- Salad to serve
Method
- Take coriander leaves, mint leaves, garlic cloves, ginger, daalia, chaat masala, black salt, salt, crushed black peppercorns, ½ tbsp lemon juice, yogurt and a little water and blend to a smooth paste.
- Take the prawns in a bowl, add salt, remaining lemon juice and ground paste and mix well. Keep aside for 10-15 minutes. Thread each marinated prawn onto 2 skewers.
- Heat oil in a non-stick grill, place the skewers in it and cook for 2 minutes on each side.
- Place some saffron aioli in a serving plate with the salad on one side. Place the prawns over it and serve immediately.
Advertisment
