How to make Grilled Malai Prawns Wrap -
Juicy, succulent grilled prawn bites coated with a creamy and herby marinade and tucked into soft tortillas, topped with sauces and enjoyed as a delicious wrap.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Small prawns (छोटे प्रॉन्स/ झींगे), Whole wheat flour tortillas
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Grilled Malai Prawns Wrap checkout Chinese Prawn And Mushroom Omlette, Prawn Fritters On Sugarcane Sticks, Cheesy Prawn Crisps, Grilled Malai Prawns Wrap - SK Khazana . You can also find more Snacks and Starters recipes like Fruit Kebabs Vegetable Pakoda Rose Cookies Stuffed Lonkar Pakoda -SK Khazana
Grilled Malai Prawns Wrap Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Grilled Malai Prawns Wrap Recipe
Small prawns shelled and deveined 32-36
Whole wheat flour tortillas 4
Dried fenugreek leaf (kasuri methi) powder 3/4 teaspoon
Fennel seeds (saunf) powder 3/4 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Black pepper powder to taste
Ginger-garlic paste 3/4 tablespoon
Hung yogurt 3/4 cup
Lemon juice 1 tablespoon
Oil for grilli
Tomato ketchup 4 tablespoons
Mustard sauce 4 tablespoons
Iceberg lettuce leaves hand torn a few
Cabbage shredded 4 tablespoons
Carrot cut into thin strips 4 tablespoons
Onion rings a few
Pickled jalapeno slices a few
Method
Step 1
Mix together dried fenugreek leaves powder, fennel powder, salt, chilli powder, pepper powder, ginger-garlic paste and hung yogurt in a bowl.
Step 2
Add lemon juice and mix well. Add prawns, mix well and set aside to marinate for 25-30 minutes.
Step 3
Heat some oil in a non-stick grill pan. Place the marinated prawns on it and grill till fully done.
Step 4
Spread 1 tablespoon each of tomato ketchup and mustard sauce on each chapattis. Place 2-3 lettuce leaves on one side. Top with cabbage, carrot strips, 3-4 onion rings, 4-5 jalapeno slices and some grilled prawns. Roll tightly.
Step 5
Heat some oil in a non-stick grill pan. Place the prawns in it and grill, turning sides, till grill marks appear on both sides. Drain and place on a plate.
Step 6
Place each tortilla on the worktop, spread 1 tablespoon tomato ketchup and 1 tablespoon mustard sauce. Place some torn iceberg lettuce, 1 tablespoon shredded cabbage, 1 tablespoon carrot strips, a few onion rings, a few jalapeno slices and a few grilled prawns and roll the tortilla to make a wrap.
Step 7
Heat a little oil in a grill pan, place these rolls in it and grill, turning sides till grill marks appear on both sides. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
