Ingredients
Prawns – 1 1/2 kg, shelled, deveined
Vinegar – 3 tbsp
Salt to taste
Lemon Juice – 4 tsp
Yogurt – 1 1/2 cups
Cream – 1 cup
White Pepper Powder – 1 1/2 tsp
Cheese – 5 tbsp, grated
Dry Fenugreek Powder – 1 tsp
Ginger Garlic Paste – 3 tbsp
Garam Masala – 1 1/2 tsp
Saffron – a few strands
Butter for basting
Method:
1. Wash the prawns with vinegar and salt water.
2. Drain and pat dry.
3. Prepare a marinade by mixing together all the ingredients except butter.
4. Marinate the prawns in this mixture and keep aside for 30 minutes.
5. Skewer the prawns and roast in a moderately hot tandoor/oven/grill for 6 to 8 minutes.
6. Remove and allow excess liquids to drip.
7. Baste lightly with butter and roast again for 2 to 3 minutes.
8. Remove from skewers.
9. Serve hot.
