Jhinga Jalpari

Recipe Ingredients

20		Jumbo prawns
4 tablespoons	60ml	Lime juice
2 tablespoons	30ml	Salt
4 tablespoons	60ml	Ginger-garlic paste
2 tablespoons	30ml	Black cumin seeds
2 tablespoons	30ml	Yellow chile powder
8 teaspoons	40ml	Cornstarch
		Oil
		For The Filling
150		Cheese - grated
		A few strands saffron
1		Egg
30		Coriander leaves - chopped
		For The Garnish
1 teaspoon	5ml	Chaat masala powder
1		Lemon - juice of

Recipe Instructions

CLEAN, shell and devein the prawns, keeping the tail intact. Make a small slit along the back of each prawn and marinate with lime juice and salt. Apply ginger-garlic paste and sprinkle black cumin on top. Keep aside for five minutes and sprinkle yellow chile powder.

Mix grated cheese, saffron, egg and coriander leaves. Stuff each prawn with a little of the filling. Roll in cornstarch and insert wooden sticks through the tail to hold shape.

Heat oil in a kadai and deep fry the prepared prawns on medium heat until done. Sprinkle chaat masala and a little lime juice.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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