Side Pannel
Mustard Jhinga Jaipuri
Ingredients List
- 12 md Sized prawns; cleaned,
- -shelled
- ; and deveined
- 1/4 c Lemon juice; (60 ml)
- 1 ts Salt; (5 g)
- 1/2 ts White pepper powder; (2 g)
- 1/4 ts Chilli powder; (1 g)
- 1 1/2 ts Mustard paste; (7 ml)
- 3 ts 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.
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.
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