TANDOORI PRAWNS(PRAWNS GRILLED TO PERFECTION(INDIAN STYLE)

Tandoori Jheenga(Tandoori Prawns)
This one is from my Father in laws books (by dildeep kalra)

Serves : 4 Portions
By Mr Jiggs Kalra

12 no : prawn jumbo, fresh
250 gram : butter for basting
The First Marination
100 millilitre : lemon juice, fresh 15 gram garlic paste
15 gram : ginger paste
1� gram : peppercorn powder white
To taste : salt

The Second Marination
130 gram : yoghurt cheese
90 millilitre : cream, fresh
60 gram : cheese cheddar
10 gram : ginger paste strained
10 gram : garlic paste strained
2 � gram : ajwain
3 gram : peppercorn powder white
1/8 teaspoon : cardamon green powder
1/8 teaspoon : cinnamon powder
1/8 teaspoon : nutmeg
1/8 teaspoon : mace powder
To taste : salt



The Prawn
Shell, retain tails, de-vein, wash and pat dry.
The First Marination
Mix all ingredients in a bowl, rub prawns with this marinade and reserve for 15 minutes. Squeeze prawns gently between palms to remove excess moisture. Keep chilled.
The Second Marination
Grate cheese. Put yoghurt cheese in bowl, add remaining ingredients and whisk. Rub prawns with this marinade and refrigerate for an hour.
Cooking
Skewer the prawns, keeping a tray underneath to collect the drippings, or arrange in a greased roasting tray. Roast in a moderately hot tandoor for 5 minutes(if grilled on a charcoal grill, about same time). Remove and hang the skewers to allow the excess moisture to drip off (appox. 2 minutes), baste with butter and roast again for 4 minutes (about the same time on char grill).
Remove from the skewer and serve with desired garnishes.