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Mustard Jhinga Jaipuri



  • Prep Time: N/A
  • Cooking Time: N/A

Mustard Jhinga Jaipuri

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.

Ingredients:

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)

Serves:

4 servings

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