Sharabi Jhinga (Tandoori prawns marinated in whisky)

Sharabi Jhinga (Tandoori prawns marinated in whisky)

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Servings: 4
Calories: 159

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
Cuisine Indian
Ingredients Fish & Seafood
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