• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Mustard Jhinga Jaipuri

  • Recipe Submitted by on

Category: Seafood

 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)


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.

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