Mustard Jhinga Jaipuri

Recipe Ingredients

12 teaspoons	60ml	Sized prawns - cleaned, shelled (medium) and deveined
1/4 cup	59ml	Lemon juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	White pepper powder
1/4 teaspoon	1.3ml	Chile powder
1 1/2 teaspoons	7.5ml	Mustard paste
3 teaspoons	15ml	Olive oil

Recipe Instructions

CLEAN, shell and devein the prawns. Wash them in running water. Mix lemon juice, salt, pepper, chile powder and mustard paste and apply the paste to the prawns. Add a little olive oil to the marinade and mix well. Keep the prawns aside for two hours.

Arrange the marinated prawns on the skewers (sheekh) and cook in a clay oven (tandoor) for eight to 10 minutes or until done.

Serve hot with greens and onion rings.

Source:
Shankar Bhattacharyya

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