Malalbaria Jhinga Recipe

Summary

CuisineMethod

Ingredients

 Uncooked prawns1 Pound (3 Cups)
 Water6 Tablespoon
 Ground coriander1 Teaspoon
 Dried onion1⁄2 Teaspoon (Instant Minced)
 Peppercorns12
 Butter2 Ounce
 Ground cumin1⁄2 Teaspoon
 Ground turmeric1 Teaspoon
 Lemon juice/Lime juice2 Teaspoon
 Lemon wedges/Lime wedges8

Nutrition Facts

Serving size: Complete recipe

Calories 761 Calories from Fat 436

% Daily Value*

Total Fat 50 g76.3%

Saturated Fat 30.4 g152.2%

Trans Fat 0 g

Cholesterol 865.8 mg

Sodium 1393.7 mg58.1%

Total Carbohydrates 16 g5.4%

Dietary Fiber 6 g24%

Sugars 1.4 g

Protein 71 g142.7%

Vitamin A 28.7% Vitamin C 85.4%

Calcium 11.2% Iron 22%

*Based on a 2000 Calorie diet

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.
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