As tempting as the plating looks, equally sumptuous are these prawns that are marinated in a sharp kasundi paste with other spices and grilled. So yummy, you will just love it.

KASUNDI PRAWNS

Ingredients

1½ tbsps kasundi mustard paste
15-20 medium prawns, cleaned, and deveined, with tails intact
¼ cup hung yogurt
1 tsp ginger paste
1½ tsps garlic paste
1 tsp green chilli paste
½ tsp turmeric powder
Salt to taste
¼ tsp garam masala powder
2 tsps lemon juice
1 tbsp mustard oil
1½ tbsps roasted gram flour
Butter for brushing + for basting
Mint mayo for brushing
Onion rings for garnish
Red radish slices for garnish
Carrot slices for garnish
Micro greens for garnish

Method

1. Take hung yogurt in a large bowl. Add ginger paste, garlic paste, green chilli paste, kasundi mustard paste, turmeric powder, salt, garam masala powder, lemon juice and mustard oil and mix well. Add the roasted gram flour and mix till well combined. Add prawns and mix till the prawn is well coated with the mixture. Set aside to marinate for 10-15 minutes.
2. Preheat the oven at 200℃.
3. Brush a baking tray with some butter.
4. Skewer the prawns on to satay sticks and place over the greased baking tray. Place it in the preheated oven and bake for 10-15 minutes, basting with butter in between.
5. Remove the prawn skewers out of the oven, slide the prawns off the skewers.
6. To serve, brush some mint mayo on a serving plate. Arrange the prawns on it, garnish with onion rings, radish slices, carrot slices and micro greens. Serve hot.

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Best cooked in Wonderchef Kitchenware.
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