CHEF ANUPAM SRIVASTAVA

Ingredients

Prawns: 1 kg (de-veined and tail intact)

Brown onion (chopped):10 gm

Coriander leaves (chopped): 2 tbsp

Parsley (chopped fine): 2 tbsp

Garlic cloves (crushed): 2

Cumin powder: 2gms

Paprika powder: 3 tsp

Turmeric powder: 2 tsp

Olive oil: 2 tbsp

Salt : to taste

White pepper powder: 1 tsp

Method

Combine onion, coriander, parsley, garlic, cumin, paprika and turmeric in a large bowl. Stir in oil. Add prawns. Toss until prawns are well coated. Cover and refrigerate for four hours to marinate.

Preheat a barbeque grill to medium-high heat. Skewer the prawns and place on barbecue. Baste the marinade while the skewer is on the grill. Cook for one to two minutes each side or until prawns turn pink. Transfer to a plate and serve.

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