Ingredients |
Qty. |
||
|---|---|---|---|
| Prawns, cleaned with shell Size 10/12, preferably fresh | : | 1.240 Kg | |
| Cheese, processed, kraft | : | 0.060 Kg | |
| Green chilli paste | : | 0.030 Kg | |
| Ginger garlic paste | : | 0.030 Kg | |
| Coriander root chop | : | 0.010 Kg | |
| Coram seeds, - ajwain | : | 02 Pinch | |
| Chaat masala | : | 02 Units | |
| Yoghurt, drained | : | 0.150 Kg | |
| Cream fresh | : | 0.100 Ltr | |
| Oil | : | 0.005 Ltr | |
| * Salt & freshly ground white pepper to taste | |||
Preparation
- Marinated the prawns with ginger- garlic paste & lime juice, set aside for 15minutes
- Whisk yoghurt with cheese, cream, oil, green chilly, all remaining spices
- Squeeze prawns gently from first marinade & blend with yoghurt marinade, set aside for another 15 minutes
- Place marinated prawns on tandoori skewer, paked in tandoor for approx. 8minutes
- Before serving sprinkle chaat masala on top