Prawn Skewers
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Place the tiger prawns in a bowl and add red chili, garlic paste, lemon juice, vinegar, black pepper, mustard paste, salt and olive oil. Leave to marinate for half an hour. Thread the prawns onto skewers and toast them from both the sides. For Tomato Salsa: Finely chop the red and green capsicum, spring onions, green chili, tomatoes and parsley. Mix all the chopped vegetables in olive oil, vinegar, salt and black pepper. Serve with the grilled tiger prawns.
Tiger Prawns ½ kg Red chili 1 tsp (crushed) Garlic paste 1 tsp Lemon juice 1 tbsp Vinegar 1 tbsp Black pepper ½ tsp Mustard Paste ½ tsp Salt ½ tsp Olive oil 2 tbsp Shashlik stick as required For Tomato Salsa: Red capsicum 1 Green capsicum 1 Spring onion 2 Green chili 1 Tomato 2 (boiled) Parsley 1 tbsp Olive oil 1 tbsp Vinegar 2 tbsp Salt ¼ tsp Black pepper ½ tsp
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