Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Chef de Cuisine -
Peel the prawns carefully, leaving the tails attached.
Using a small knife, make a slit along the back of each prawn and remove the dark vein.
Rinse under cold running water, drain & dry.
Marinate the prawns with salt, lemon juice & ginger garlic paste.
Add kashmiri chilli powder, bhatti masala, coriander powder & crushed black pepper.
Add yoghurt & Corn oil.
Cook on a grill and serve with mint chutney.
Prawn U7 - 200gm
Ginger garlic paste 10gm
Salt - 5gm
Lemon juice ml - 10gm
Kashmiri chilli powder - 5gm
Coriander powder - 5gm
Bhatti masala - 3gm
Crush black pepper - 2gm
Yoghurt - 10gm
Corn oil - 15ml