" Lasooni Jhinga "

" Lasooni Jhinga " 
By Chef Prashant

Ingredients:

Jhinga/ Tiger Prawn: 250 gm.
Lentil flour( Besan): 75 gm.
Cream: 50 ml.
Egg Yolk: 2 nos.
Salt: to taste
Saffron : 8-10 strands.
Chopped ginger + Green chilly: 15 gm.
Yoghurt (thick): 120 gm.
Ginger garlic paste: 20 gm.
Lemon: 2 nos.
Oil: 30 ml.

For Stuffing :

Crayfish(shelled& finely chopped): 50 gms
Shrimps(shelled & finely chopped): 50 GMS
Red chilly powder: 5 GMS
Green coriander chopped: 1 table spoon
Salt: to taste
Garam masala powder: 2 gms

Method :

1. Shell the prawn with tail intact. Devein and wash it well.
2. Apply the chopped ginger & green chilly , ginger-garlic paste, lemon juice to the prawns and leave for half an hour.
3. Prepare the stuffing by mixing all the ingredients.
4. Slit each prawn and fill in the stuffing in the pocket.
5. Lightly roast the lentil flour in little oil till fragrant.
6. Take a clean bowl, and make a marinade by adding in the lentil flour, oil, cream, egg yolk, saffron, salt & mix it nicely. Add the seasoned ,stuffed Prawns in this marination. Keep aside for minimum of 2 hrs.
7. Arrange the prawns on a skewer and cook them in tandoor till done.(alternatively cook it in an oven at 240’c for 8-10 minutes)
8. Serve with chopped green coriander , lemon wedge and onion rings,