Tandoori Lehsooni jheenga (Garlic prawn )

Tandoori Lehsooni jheenga

Tandoori prawns is a delicacy which is best enjoyed with larger prawns . We normally marinate the meat with I marination, allowing meat to absorb the seasoning and then apply the second marination to enhance the taste.

I mariantion

Prawn -8/10 size 3 no/ Ginger garlic paste 5 gm/salt 2 gm/yellow chilli powder 2 gm/Turmeric powder 2 gm/ green chili paste 3 gm/Lemon juice 5 ml/ oil 5 ml/ Ajwain (carom ) seeds 1 tsp

Peel, de vein and wash the prawns and pat dry . Apply all the above ingredients on the prawns and keep aside for 30 minutes. This will make the meat of prawn juicier and seasoned.

II marination

Hung yogurt 20 gm, ginger garlic paste 5 gm/salt 2 gm/yellow chilli powder 2 gm/Turmeric powder 2 gm/ green chili paste 3 gm/Lemon juice 5 ml/ oil 10 ml/ brown garlic paste 10gm /Cumin powder 5 gm / Garam masala powder 3 gm /Cream 20 ml/ butter 20 ml/ chat masala 2 gm

The curd must be hung  in a fine sieve cloth or strainer overnight.This will make the marination stick to the prawns. Deep fry the chopped garlic and make a paste in mixer.Heat the 5 ml of oil and add turmeric powder. and add 10 ml of water after 1 minute , to cool off. This help in making the colour bright of turmeric.

Now squeeze the prawns from the I marinade and mix all the above ingredients together.Sprinkle some oil on top and keep aside covered for 2 hours.

Now skewer the prawns and  put in a preheated tandoor at 200 oC. In 5-8 minutes , prawns will be almost tender. Take it out  and hang nearby. Apply butter and put the skewer at 250 oC hot tandoor , keep till black specs on it. remove and serve hot . Before serving , sprinkle cream, butter and tandoori chat masala.