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Recipe Ingredients
Tiger Prawns ½ kg
Red chili 1 tsp (crushed)
Garlic paste 1 tsp
Lemon juice 1 tbsp
Vinegar 1 tbsp
Black pepper ½ tsp
Mustard Paste ½ tsp
Salt ½ tsp
Olive oil 2 tbsp
Shashlik stick as required
For Tomato Salsa:
Red capsicum 1
Green capsicum 1
Spring onion 2
Green chili 1
Tomato 2 (boiled)
Parsley 1 tbsp
Olive oil 1 tbsp
Vinegar 2 tbsp
Salt ¼ tsp
Black pepper ½ tsp
Recipe Method
Place the tiger prawns in a bowl and add red chili, garlic paste, lemon juice, vinegar, black pepper, mustard paste, salt and olive oil.
Leave to marinate for half an hour.
Thread the prawns onto skewers and toast them from both the sides.
For Tomato Salsa:
Finely chop the red and green capsicum, spring onions, green chili, tomatoes and parsley.
Mix all the chopped vegetables in olive oil, vinegar, salt and black pepper.
Serve with the grilled tiger prawns.
