12 no : prawn jumbo, fresh 250 gram : butter for bastingThe First Marination 100 millilitre : lemon juice, fresh 15 gram garlic paste 15 gram : ginger paste 1½ gram : peppercorn powder white To taste : salt The Second Marination 130 gram : yoghurt cheese 90 millilitre : cream, fresh 60 gram : cheese cheddar 10 gram : ginger paste strained 10 gram : garlic paste strained 2 ½ gram : ajwain 3 gram : peppercorn powder white 1/8 teaspoon : cardamon green powder 1/8 teaspoon : cinnamon powder 1/8 teaspoon : nutmeg 1/8 teaspoon : mace powder To taste : salt
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The Prawn
- Shell, retain tails, de-vein, wash and pat dry.
The First Marination - Mix all ingredients in a bowl, rub prawns with this marinade and reserve for 15 minutes. Squeeze prawns gently between palms to remove excess moisture. Keep chilled.
The Second Marination
- Grate cheese. Put yoghurt cheese in bowl, add remaining ingredients and whisk. Rub prawns with this marinade and refrigerate for an hour.
Cooking
- Skewer the prawns, keeping a tray underneath to collect the drippings, or arrange in a greased roasting tray. Roast in a moderately hot tandoor for 5 minutes(if grilled on a charcoal grill, about same time). Remove and hang the skewers to allow the excess moisture to drip off (appox. 2 minutes), baste with butter and roast again for 4 minutes (about the same time on char grill).
- Remove from the skewer and serve with desired garnishes.
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