Recipe for Jhinga Jalpari 
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Yield:
4 servings
Ingredients:
Amount Ingredient
20 x Jumbo prawns
4 tbl Lime juice, (60 ml)
2 tbl Salt, (30 g)
4 tbl Ginger-garlic paste, (60 g)
2 tbl Black cumin seeds, (30 g)
2 tbl Yellow chilli powder, (30 g)
8 tsp Cornflour, (40 g)
Oil
----------------- FOR THE FILLING ----------------
150 gm Cheese, grated
A few strands saffron
1 x Egg
30 gm Coriander leaves, chopped
----------------- FOR THE GARNISH ----------------
1 tsp Chaat masala powder, (5 g)
Instructions:
Instructions: CLEAN, shell and devein the prawns, keeping the tail intact. Make a small slit along the back of each prawn and marinate with lime juice and salt.

Apply ginger-garlic paste and sprinkle black cumin on top. Keep aside for five minutes and sprinkle yellow chilli powder.

Mix grated cheese, saffron, egg and coriander leaves. Stuff each prawn with a little of the filling. Roll in cornflour and insert wooden sticks through the tail to hold shape.

Heat oil in a kadai and deep fry the prepared prawns on medium heat till done. Sprinkle chaat masala and a little lime juice.

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