Tandoori Jheenga -Tandoori Prawns

Ingredients

Tiger Prawns ( 10 to 12 in a kg)	1 Kg..
Lime Juice	1 Nos.
Turmeric Powder	2 Tsp.
Salt	1 Tsp.
Marinade
Mustard oil	1 Tbsp.
Ginger paste	2 Tbsp.
Garlic paste	2 Tbsp.
Carom seeds	2 Tsp.
Red chili pd.	2 Tsp.
Hung Curd	1 Cup.
Mint -Chopped	4 Sprigs
Batter
Cream	2 Tbsp.
Roasted Chana dal Powder	2 Tbsp.
Salt	To taste
Egg	1 Nos.
Basting and Garnish
Butter	3 Tbsp.
Fresh Coriander	Small bunch
Chaat masala	1 Tsp.
Lime	2 no.
Mint chutney

Method of Preparation

• Shell, devein prawns, wash & pat dry.
• Squeeze lime juice over prawns; rub salt & turmeric powder nicely.
• Keep aside for 30 minutes.
• Mix all the ingredients of the marinade to a smooth & thick paste.
• Drain the prawns. Put the prawns in marinade.
• Keep aside for 3 hours turning upside down twice.
• Mix all the ingredients of batter & make smooth paste. 
• Dip prawns into the batter one by one coat them nicely.
• Skewer piercing from head to tail. 
• Put the skewered prawns in to the moderately hot tandoor & cook for six minutes.
• Remove from tandoor & hang the skewers to allow excess moisture to drip.
• Baste with butter. Put them back into the tandoor for another five minutes or until done.   
• Remove from tandoor, brush with butter & sprinkle chaat masala.
• Garnish with chopped coriander & serve hot with mint chutney & lime wedges.