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Tandoori Prawns

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3608
Energy (kCal)299.0073
Carbohydrates (g)8.3464
Total fats (g)28.4122
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean and devein the prawns. Marinate in a mixture of the vinegar, salt and pepper. Refrigerate for an hour. | 2. Stir the ginger-garlic paste and garam masala into the yoghurt. Add the mustard oil and cumin powder and mix well. | 3. Drain the prawns of the first mixture and marinate in the second. Refrigerate for another hour. | 4. Skewer and cook in a tandoor or oven, turning occasionally and basting with melted butter. Alternatively, cook on the barbecue grill. | 5. Remove when the prawns are almost cooked (but not fully, since they will cook further with the internal heat). Serve with onion rings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prawn 12 - - - -
    hung curd 3 tablespoons - - - -
    ginger garlic paste 1 teaspoon - - - -
    white pepper powder 1/2 teaspoon - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    garam masala 1 teaspoon - - - -
    mustard oil 1 tablespoon 123.76 0.0 0.0 14.0
    malt vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    cumin powder 1/2 teaspoon - - - -
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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