Jhinga Khus Khus (Prawn kebab coated with poppy seeds) recipe
ingredients
1 kg (2.2 lb) Prawns (jumbo), shelled, deveined
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (10 g) Green chilli paste
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
Salt to taste
1 tbsp (10 g) Cornflour
Butter for basting
1 tbsp Poppy seeds (khus khus)
1 tbsp (18 g) Garlic (lasan) paste
2 tsp (10 g) Green chilli paste
2 tbsp (30 ml) 1 fl oz Vinegar (sirka)
Salt to taste
1 tbsp (10 g) Cornflour
Butter for basting
1 tbsp Poppy seeds (khus khus)
method
1. Marinate the prawns in garlic paste, green chilli paste, vinegar, and salt for 2 hours.
2. Mix in cornflour. Skewer the prawns 5 cm apart and roast on low heat, basting with butter, till crisp and golden on all sides. Coat with poppy seeds and serve hot.
2. Mix in cornflour. Skewer the prawns 5 cm apart and roast on low heat, basting with butter, till crisp and golden on all sides. Coat with poppy seeds and serve hot.
serving amount
serves: 4
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