The misa maach poora or grilled prawns, is a recipe from Mizoram, which is made with minimal ingredients, is delicious and healthy. Likewise, is this grilled prawns’ recipe. Firstly, since these are grilled or roasted, there is little use of oil. And secondly, it is very light on spices. Traditionally, the misa maach or prawns are roasted by wrapping them in banana leaves and then grilling them over hot charcoals. However, I have grilled them over a skillet in my kitchen. But if you could grill these prawns the traditional way, then nothing like it. The smoky flavour that the charcoal imparts to the misa maach poora (grilled prawns) is delectable.
As delicious this prawns recipe is, it is a very easy and quick one too. All you will need are 15 minutes to make them. Moreover, you will need just a handful of ingredients. Hence if you are someone who loves simple flavours and quick recipes, then this one is for you.
Also see Goan prawn pulao (pilaf)
Simple flavours
The misa maach poora or grilled prawns, are made in mustard oil. Yes, you will find a lot of use of this pungent oil in northeast Indian cuisine. So, it is this coupled with basic spices like pepper and coriander make this such a delectable appetiser recipe. There are no other spices that are used. However, I have taken some creative liberty here and have also added some garlic tempered oil as well. And that is because, I personally love the flavour of garlic. Nonetheless, since traditionally no garlic is added, you may avoid it too.
These succulent and grilled prawns, when drizzled generously with lemon juice and dill leaves, taste incredible. While I have chosen to finish the recipe off with dill, you may also use coriander.
Appetizer
With so many fresh flavours, the misa maach poora or grilled prawns, makes for a super hit party food. Not only is it easy to put together, but it is loved by everyone, too. You can serve them with some salad on the side or any dip of your choice. If you ask me, I love them as is, hot and fresh off the griddle! Of course with a big squeeze of some lemon juice!
Here are some more of my appetizer recipes, for you.
Herby stir fried garlic mushrooms
Grilled chicken tacos with mango salsa
Eat hearty!
Misa maach poora (grilled prawns)
Equipment
- Tawa (Indian skillet) or any skillet
Ingredients
- 500 g tiger prawns cleaned, peeled and deveined
- 1 tbsp black peppercorns roughly crushed
- 1 tbsp coriander seeds roughly crushed
- 1 tbsp coriander powder
- 2 tbsp mustard oil
- 1 tbsp garlic finely chopped (optional)
- 1 tsp turmeric powder
- salt to taste
- wooden skewers soaked in water for 30 minutes
For garnishing
- 2 tbsp lemon juice
- 1 tbsp dil leaves chopped
Instructions
- Marinate the prawns with salt and turmeric powder for 10-15 minutes
- Heat a shallow cooking pot with 1 cup water, the crushed peppercorns and coriander seeds
- When the water starts to simmer, add the prawns for exactly 2 minutes
- Then drain them and keep aside
- Mix in the coriander powder and some salt
- Heat a small pan, with the oil, separately and add the garlic
- When they brown, add it to the par boiled shrimps and toss gently
- String them one by one on the soaked skewers
- Heat a griddle pan and place the skewers on them. Cook the prawns for 3-4 minutes on each side
- Drizzle some lemon juice and chopped dill leaves over the misa maach poora (grilled shrimps) and serve. Enjoy!
Notes
- Using garlic is optional. If not using them then, simply drizzle the oil over the marinated shrimps in step 7
- I have kept the tails of the shrimps intact for presentation purposes. However, you could remove them, if you so wish
- tbsp - tablespoon
- tsp - teaspoon
- g - grams
Great presentation.Must be excellent taste
Thank you so much maa!