Mustard Jhinga Jaipuri
Serves: 3
Ingredients:
- Medium sized prawns, cleaned, shelled and
deveined- 12
- Lemon juice- 1/4
cup
- Salt- 1tsp
- White pepper powder- 1/2tsp
- Chilli powder- 1/4 tsp
- Mustard paste- 1 1/2tsp
- Olive oil- 3tsp
Method of preparation:
Clean,shell and devein the prawns. Mix lemon juice, salt, pepper, chilli powder and mustard paste
and apply the paste to the prawns. Add a little olive oil to the marination 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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