Jumbo prawns in yoghurt-based “White Masala” coating adapted for preparation in broiler (serves one person)
WHAT GOES IN
1. Jumbo prawns with heads – 150 g/5 oz
For marinade
2. Lime juice – 1 tbspn
3. Salt – 1/4 tspn
4. Ginger-garlic paste ** – 1/2 tspn
5. Yellow food colour – 1 pinch
For “White Masala”
6.Processed hard cheese (Amul, edam, gruyere, gouda etc) – 1/2 cup
7. Stained curd (Yogurt*) – 1/4 cup
8. Ginger-garlic paste** – 1tspn
9. Green chillies, chopped – 1 tspn
10. Ginger, finely chopped – 1 tspn
11. Garlic, chopped – 1 tspn
12. One raw egg, beaten – 2 tbspn
13. Garam masala powder – 1 pinch
14. Lime juice – 2 tspn
15. Corainder leaves, chopped – 1 1/2 tspn
16. Yellow food colour – 1 pinch
17. Salt – 1/2 tspn
18. Mustard oil or vegetable oil – 1 tspn
How to prepare
With scissors remove prawn legs and pincers, but leave head attached. Remove shell along body section, leaving end section and tail (telson) intact for ornamental reasons. De-vein. To avoid “curling up” of prawn during broiling, make four or five incisions on underside of peeled flesh. In a bowl mix items 2 or 5, marinate prawns in mixture and set aside for ten minutes.
Preheat broiler (top heat only) to 250’C and place rack approx. 20 cm / 8 inches below the heat source. In a bowl mix items 6 to 17 to smooth paste. Cover prawns with paste, set aside for ten minutes, then place on a lightly oiled (item 18) ovenproof dish or metal tray. Drizzle top lightly with oil and broil about eight minutes or until prawn heads start browning. Remove and serve on seperate platter.
Accompaniment : Green chutney
Cooking Time : 45 mts
* Place regular curd in strainer and allow liquids to drain.
**Ginger-garlic paste can be purchased as a ready-made product or made at home, it consists of equal amounts of grated ginger root and garlic cloves blended into a paste.