1 kg (2.2 lb) Prawns
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
4 tsp (20 ml) Lemon (nimbu) juice
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
1 cup (200 ml) 7 fl oz Cream, fresh
a few strands Saffron (kesar)
2 tbsp White pepper (safed mirch) powder
1/2 cup (100 g) 3 1/2 oz Butter
5 tsp (30 g) 1 oz Ginger-garlic (adrak-lasan) paste
4 tsp (20 ml) Lemon (nimbu) juice
Salt to taste
5 tbsp (75 ml) 2 1/2 fl oz Vegetable oil
1 cup (200 ml) 7 fl oz Cream, fresh
a few strands Saffron (kesar)
2 tbsp White pepper (safed mirch) powder
1/2 cup (100 g) 3 1/2 oz Butter
method
1. Peel and devein the prawns. Prepare a marinade by mixing the ginger-garlic paste, lemon juice, salt, and oil together. Marinate the prawns in this and keep aside.
2. Mix cream with saffron and white pepper powder and add to the marinated prawns. Mix well and keep aside for 4 hours.
3. Skewer the prawns 1 inch apart and cook in a moderately hot oven for about 5 - 10 minutes.
4. Remove from the oven, baste with butter and roast again for 5-7 minutes.
5. Remove the prawns from the skewers and serve hot.
2. Mix cream with saffron and white pepper powder and add to the marinated prawns. Mix well and keep aside for 4 hours.
3. Skewer the prawns 1 inch apart and cook in a moderately hot oven for about 5 - 10 minutes.
4. Remove from the oven, baste with butter and roast again for 5-7 minutes.
5. Remove the prawns from the skewers and serve hot.
serving amount
serves: 4
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