LASOONI JHINGA
|
S.NO
|
INGREDIENTS
|
QTY
|
UNIT
|
|
1
|
Tiger Prawns
|
250
|
gm
|
|
2
|
Ginger garlic paste
|
15
|
gm
|
|
3
|
Hang curd
|
120
|
gm
|
|
4
|
Salt
|
to
taste
|
gm
|
|
5
|
Garlic chop
|
25
|
gm
|
|
6
|
Lemon Juice
|
20
|
ml
|
|
7
|
Cream
|
50
|
ml
|
|
8
|
Green Chili chop
|
10
|
gm
|
|
9
|
Cheese
|
40
|
gm
|
|
10
|
Gram flour
|
50
|
gm
|
METHOD:
* Shell, devein and clean the prawns.
* Do the 1st marinate with the prawns with ginger garlic
paste and lemon juice, salt and keep a
side for 45 minutes.
* Prepare the stuffing by mixing all the ingredients.
*Prepare the stuffing by mixing all the ingredients.
*Slit each prawn and fill in the stuffing in the pocket.
* Do the 2nd marination make a smooth white marination with
hang curd, cheese, cream and chop green chilly to make a marinade.
* Marinate the prawns in the second marination and keep a
side for at least 45 minutes.
* Arrange the prawn on a skewer and roast them in an Tandoor
at 180' C for 8 minutes.
* serve hot with mint chutney.
No comments:
Post a Comment