Ingredients
|
Quantity
|
Jumbo prawns
|
20
|
Lime juice
|
4 tbsp
|
Salt
|
2 tbsp
|
Ginger-garlic paste
|
4 tbsp
|
Black cumin seeds
|
2 tbsp
|
Yellow chilli powder
|
2 tbsp
|
Cornstarch
|
8 tsp
|
Oil
|
|
For the filling:
|
|
Cheese – grated
|
150gms
|
Saffron strands
|
a few
|
Egg
|
1
|
Coriander leaves – chopped
|
30gms
|
For the
garnish:
|
|
Chaat masala powder
|
1 tsp
|
Lemon juice of
|
1
|
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 cornstarch and insert wooden sticks
through the tail to hold shape.
Heat oil in a kadai and deep fry the prepared prawns on medium
heat until done. Sprinkle chaat masala and a little lime juice.
