Sharabi Jhinga


King Prawns
King Prawns – 6
Whisky – 2 tblsp
Chaat Masala Powder – 1 tsp
Lemon Juice – 1 tblsp
Butter for basting, melted

For the Marinade:

Ginger Garlic Paste – 3 tblsp
Lemon Juice – 3 tblsp
Chickpea Flour – 1 1/2 tblsp
Ajwain – 1/2 tsp
Yogurt – 1 cup
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Turmeric Powder – 1/2 tsp

1. Pour the whisky in a bowl and add the prawns.
2. Keep aside for 60 minutes.
3. Mix all the marinade ingredients and mix with the prawns.
4. Keep aside to marinate for 2 hours.
5. Skewer the prawns and cook in a tandoor or hot oven for 10 minutes.
6. Remove and keep the skewer aside for 10 minutes.
7. Cook in a tandoor for another 5 minutes.
8. Baste with butter and cook for another 3 minutes.
9. Remove the prawns from the skewer.
10. Transfer to a plate and garnish with chaat masala and lemon juice.
11. Serve hot.

Note: image is for illustration purposes only and not that of the actual recipe.

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