Prawns – 7 kg, shelled, deveined
Garlic Paste – 1tbsp
Green Chilli Paste – 2 tsp
Vinegar – 2 tbsp
Salt to taste
Corn Flour – 1 tbsp
Butter for basting
Poppy Seeds – 1 tbsp
1. Marinate prawns in garlic and chilli pastes, vinegar and salt for 2 hours.
2. Mix in corn flour.
3. Skewer prawns 5 cm apart and roast on low flame, basting with butter, till crisp and golden on all sides.
4. Coat with poppy seeds and serve hot.