Sharabi Jhinga (Tandoori prawns marinated in whisky)
Ingredients
- 12 Prawns king-sized
- 3 tbsp Whisky
for the marinade:
- 3 tbsp Ginger adrak paste
- 3 tbsp Garlic lasan paste
- 3 floz Lemon nimbu juice
- Salt to taste
- 1 oz Chickpea kabuli chana flour
- 1 tsp Carom ajwain seeds
- 1.1 lb Yoghurt dahi
- 2 tsp Red chilli powder
- 2 tsp Garam masala
- 1 tsp Turmeric haldi powder
- Butter for basting
- 2 tsp Chaat masala
- 2 tbsp Lemon juice
Instructions
- Marinate the prawns first in whisky for 1 hour.
- For the marinade, mix all the ingredients together (except the last 3) and rub into the prawns. Marinate for another 2 hours.
- Skewer the prawns and cook in a tandoor for about 10 minutes or till half done.
- Remove and hang the skewer for 10 minutes, then return to the tandoor again and cook for 5 minutes more.
- Baste with butter and then return to the tandoor for 3 more minutes.
- Remove and arrange them on a serving dish and sprinkle with chaat masala and lemon juice.
Calories: 159 kcal
Carbohydrates: 15 g
Protein: 7 g
Fat: 5g
Saturated Fat: 3 g
Cholesterol: 21 mg
Sodium: 80 mg
Potassium: 338 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 428 IU
Vitamin C: 18 mg
Calcium: 178 mg
Iron: 1 mg