Recipe for Mustard Jhinga Jaipuri

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Yield:

4 servings

Ingredients:

Amount	Ingredient
12 med	Sized prawns, cleaned, shelled and deveined
1/4 cup	Lemon juice, (60 ml)
1 tsp	Salt, (5 g)
1/2 tsp	White pepper powder, (2 g)
1/4 tsp	Chilli powder, (1 g)
1/2 tsp	Mustard paste, (7 ml)

Instructions:

Instructions: CLEAN, shell and devein the prawns. Wash them in running water. Mix lemon juice, salt, pepper, chilli powder and mustard paste and apply the paste to the prawns. Add a little olive oil to the marinade and mix well. Keep the prawns aside for two hours.

Arrange the marinated prawns on the skewers (sheekh) and cook in a clay oven (tandoor) for eight to 10 minutes or till done.

Serve hot with greens and onion rings.

NOTES : Mustard flavoured prawns grilled in the tandoor

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