Tandoori Jhinga

Ingredients

• • Prawns (cleaned and deveined) - 8
• • Vinegar/Lime juice - ½ cup
• • Haldis/Turmeric powder - 1 teaspoon
• • Salt - 1 teaspoon

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Ingredients For The Marinade

• • Dahi/Yogurt - ½ cup
• • Cream - ½ cup
• • Garlic paste - 1 teaspoon
• • Ginger paste - 1 teaspoon
• • Besan/Gram flour (roasted) - 1 tablespoon
• • Kasoori methis/Dried fenugreek leaves - 3 tablespoons
• • Amchurs/Raw mango powdereds - 2 teaspoons
• • Egg - 1
• • Lemon juice (for sprinkling on the top) - a little
• • Chaat masala (for sprinkling on the top) - a little

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Method

• 1. Wash and pat dry prawns. Mix with vinegar, turmeric and salt.
• 2. Mix the marinade ingredients together, add prawns, cover and put aside for 2 hours.
• 3. Skewer the prawns and grill over hot charcoals till done, basting with oil just once.
• 4. Sprinkle chaat masala and lemon juice.
• 5. Serve hot with Chutney.