Misa maach poora (grilled prawns)
An unbelievably easy, quick and mouthwatering grilled shrimps appetiser recipe from Mizoram
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