Kesari Jhinga Recipe

Ingredients:
Prawns - 1 kg
Ginger Garlic Paste - 5 tsp
Lemon Juice - 4 tsp
Salt to taste
Sunflower Oil - 5 tbsp
Cream - 1 cup, fresh
Saffron - a few strands
White Pepper Powder - 2 tbsp
Butter - 1/2 cup

Method:
1. Peel and devein the prawns.
2. Prepare a marinade by mixing the ginger garlic paste, lemon juice, salt and sunflower oil. 3. Marinate the prawns in this and keep aside.
4. Mix cream with saffron and white pepper powder and add to the marinated prawns.
5. Mix well and keep aside for 4 hours.
6. Skewer the prawns 1 inch apart and cook in a moderately hot oven for about 5 to 10 minutes.
7. Remove from the oven, baste with butter and roast again for 5 to 7 minutes.
8. Remove the prawns from the skewers.
9. Serve hot.