As appealing as the plating looks, equally sumptuous are these prawns that are marinated in a sharp kasundi paste with other spices and grilled. So yummy, you will just love it.

KASUNDI PRAWNS

Components

1 1/2 tbsps kasundi mustard paste
15-20 medium prawns, cleaned up, and deveined, with tails undamaged
1/4 cup hung yogurt
1 tsp ginger paste
1 1/2 tsps garlic paste
1 tsp green chilli paste
1/2 tsp turmeric powder
Salt to taste
1/4 tsp garam masala powder
2 tsps lemon juice
1 tbsp mustard oil
1 1/2 tbsps roasted gram flour
Butter for brushing + for basting
Mint mayo for brushing
Onion rings for garnish
Red radish pieces for garnish
Carrot pieces for garnish
Micro greens for garnish

Approach

1. Take hung yogurt in a large bowl. Add ginger paste, garlic paste, green chilli paste, kasundi mustard paste, turmeric powder, salt, garam masala powder, lemon juice and mustard oil and mix well. Add the roasted gram flour and mix till well integrated. Add prawns and mix till the prawn is well covered with the mix. Reserve to marinade for 10-15 minutes.
2. Preheat the oven at 200 ℃.
3. Brush a baking tray with some butter.
4. Skewer the prawns on to satay sticks and place over the greased baking tray. Put it in the preheated oven and bake for 10-15 minutes, basting with butter in between.
5. Eliminate the prawn skewers out of the oven, slide the prawns off the skewers.
6. To serve, brush some mint mayo on a serving plate. Organize the prawns on it, garnish with onion rings, radish slices, carrot slices and micro greens. Serve hot.

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