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.