New Update
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| Main Ingredients | Tiger prawns, Ripe mango pulp |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Non-Veg |
Ingredients
- 6-7 tiger prawns
- 1 cup ripe mango pulp
- 2 fresh red chillies
- 1 spring onions with greens
- 1 lemon
- 1 tablespoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- Salt to taste
- 1½ tablespoons oil
- Spring onion greens chopped + for garnish
- Mango salad to serve
Method
- Finely chop red chillies and spring onion. Halve the lemon
- Take the prawns in a large bowl and squeeze the juice of ½ lemon over them.
- Add red chillies, ginger-garlic paste, turmeric powder, salt, spring onion with greens and mango puree. Mix well and set aside for 10-15 minutes.
- Skewer the prawns onto satay sticks.
- Heat oil in a non-stick grill pan, place the prawns skewers on it, drizzle the marinade on them and cook on medium heat for 2-3 minutes on each side.
- Transfer the skewers onto a serving platter, garnish with chopped spring onion greens and serve immediately with mango salad.
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