Mustard Jhinga (Prawn Kebab) Jaipur Recipe

Large prawns are marinated in a mixture of mustard powder lime juice yogurt and spices and baked in oven

Indian restaurant bake it in Tandoor

Ingredients

1. Prawns Large size: 12

Shelled, De-veined, Keep tail on

2. Lime Juice: ¼ Cup

3. Salt: 1 teaspoon

4. Degi Mirch (Paprika): ½ teaspoon

5. Cayenne pepper ground: ½ teaspoon

6. Dried Mustard Powder: 2 teaspoon

7. Hung Dahi (Yogurt Cheese): ¼ Cup

8. Canola Oil: 2 teaspoon

Method

1. Mix all ingredients except prawns  in a mixing Glass bowl. Whisk well.

2. Add Prawns. Toss to cover Prawn.

3. Let it marinate for 2 hours at room temperature.

4. Thread prawns on skewers. Place on greased cookie sheet.

5. Preheat oven to 450 º F.

6. Bake for 10 minutes.