Preparation:
CLEAN, shell and devein the prawns, keeping the tail intact. Make a small slit along the back of each prawn and marinate with lime juice and salt. Apply ginger-garlic paste and sprinkle black cumin on top. Keep aside for five minutes and sprinkle yellow chile powder.
Mix grated cheese, saffron, egg and coriander leaves. Stuff each prawn with a little of the filling. Roll in cornstarch and insert wooden sticks through the tail to hold shape.
Heat oil in a kadai and deep fry the prepared prawns on medium heat until done. Sprinkle chaat masala and a little lime juice. |
