Kesari Jhinga (Saffron-flavoured prawns)
Ingredients
- 2.2 lb Prawns
- 5 tsp Ginger-garlic adrak-lasan paste
- 4 tsp Lemon nimbu juice
- Salt to taste
- 5 tbsp Vegetable oil
- 7 floz Cream fresh
- a few strands Saffron kesar
- 2 tbsp White pepper safed mirch powder
- 3 1/2 oz Butter
Instructions
- 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.
- Mix cream with saffron and white pepper powder and add to the marinated prawns. Mix well and keep aside for 4 hours.
- Skewer the prawns 1 inch apart and cook in a moderately hot oven for about 5 - 10 minutes.
- Remove from the oven, baste with butter and roast again for 5-7 minutes.
- Remove the prawns from the skewers and serve hot.
Calories: 735 kcal
Carbohydrates: 4 g
Protein: 52 g
Fat: 58g
Saturated Fat: 28 g
Trans Fat: 1 g
Cholesterol: 526 mg
Sodium: 496 mg
Potassium: 713 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1382 IU
Vitamin C: 4 mg
Calcium: 210 mg
Iron: 2 mg