Bhatti Prawns

By Chef de Cuisine - Ajay Negi

Preparation                       

• Peel the prawns carefully, leaving the tails attached.
• Using a small knife, make a slit along the back of each prawn and remove the dark vein.
• Rinse under cold running water, drain & dry.
• Marinate the prawns with  salt, lemon juice & ginger garlic paste.
• Add  kashmiri chilli powder, bhatti masala, coriander powder &  crushed black pepper.
• Add yoghurt & Corn oil.
• Cook on a grill and serve with mint chutney.