Malalbaria Jhinga Recipe
Ingredients
| Prawns | 1 Pound, uncooked | |
| Salt water | 6 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Instant onion | 1/2 Teaspoon, minced | |
| Peppercorns | 12 | |
| Butter | 2 Ounce | |
| Ground cumin | 1/2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| 2 teaspoons lemon or lime juice | ||
| 8 lemon or lime wedges | ||
Directions
Peel and devein the prawns (shrimp) and set them aside.
Pour the water into a large pan.
Add 1 teaspoon salt, 1/2 teaspoon of the coriander, the onion and the peppercorns.
Bring to boiling point, then add the prawns (shrimp) and cook for 2 minutes, or until they begin to turn pink.
Remove the pan from the heat and drain off the water.
Melt the butter in a pan.
Add salt, the remaining spices and lemon or lime juice.
Turn the mixture into a shallow flameproof dish or grill (broiler) pan and spread the prawns (shrimp) over the surface.
Grill for 5 minutes.
Pour the water into a large pan.
Add 1 teaspoon salt, 1/2 teaspoon of the coriander, the onion and the peppercorns.
Bring to boiling point, then add the prawns (shrimp) and cook for 2 minutes, or until they begin to turn pink.
Remove the pan from the heat and drain off the water.
Melt the butter in a pan.
Add salt, the remaining spices and lemon or lime juice.
Turn the mixture into a shallow flameproof dish or grill (broiler) pan and spread the prawns (shrimp) over the surface.
Grill for 5 minutes.
Chef
