New Update
Main ingredients | Medium prawns, Kasundi mustard paste, Hung yogurt, Ginger paste, Garlic paste, Green chilli paste, Garam masala powder, Lemon juice, Mustard oil, Roasted gram flour, Butter, Mint mayo |
Cuisine | Indian |
Course | Starter |
Prep time | 45-50 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 15-20 medium prawns, cleaned, and deveined, with tails intact
- 1½ tablespoons kasundi mustard paste
- ¼ cup hung yogurt
- 1 teaspoon ginger paste
- 1½ teaspoons garlic paste
- 1 teaspoon green chilli paste
- ½ teaspoon turmeric powder
- Salt to taste
- ¼ teaspoon garam masala powder
- 2 teaspoons lemon juice
- 1 tablespoon mustard oil
- 1½ tablespoons roasted gram flour
- Butter for brushing + for basting
- Mint mayo for brushing
- Onion rings for garnish
- Red radish slices for garnish
- Carrot slices for garnish
- Micro greens for garnish
Method
- Take hung yogurt in a large bowl, add ginger paste, garlic paste, green chilli paste, kasundi mustard paste, ¼ teaspoon turmeric powder, salt, garam masala powder, 1 teaspoon lemon juice and mustard oil and mix well. Add roasted gram flour and mix till well combined.
- Take prawns in another bowl, add remaining turmeric powder, remaining lemon juice and salt and mix well.
- Add these prawns to the yogurt mixture and mix till every prawn is well coated with the mixture. Set aside to marinate for 10-15 minutes.
- Preheat oven to 200° C. Brush a baking tray with some butter.
- Skewer the prawns on satay sticks and place over the greased baking tray. Place the tray in the preheated oven and bake for 15-20 minutes, basting with butter in between.
- Bring the tray out of the oven, slide the prawns off the skewers.
- To serve, brush some mint mayo on a serving plate. Arrange the prawns on it, garnish with onion rings, radish slices, carrot slices and micro greens. Serve hot.
Advertisment