Kasundi Prawns

Ingredients

• 15-20 medium prawns, cleaned, and deveined, with tails intact
• 1½ tablespoons kasundi mustard paste
• ¼ cup hung yogurt
• 1 teaspoon ginger paste
• 1½ teaspoons garlic paste
• 1 teaspoon green chilli paste
• ½ teaspoon turmeric powder
• Salt to taste
• ¼ teaspoon garam masala powder
• 2 teaspoons lemon juice
• 1 tablespoon mustard oil
• 1½ tablespoons roasted gram flour 
• Butter for brushing + for basting
• Mint mayo for brushing
• Onion rings for garnish
• Red radish slices for garnish
• Carrot slices for garnish
• Micro greens for garnish

Method

1. Take hung yogurt in a large bowl, add ginger paste, garlic paste, green chilli paste, kasundi mustard paste, ¼ teaspoon turmeric powder, salt, garam masala powder, 1 teaspoon lemon juice and mustard oil and mix well. Add roasted gram flour and mix till well combined. 
2. Take prawns in another bowl, add remaining turmeric powder, remaining lemon juice and salt and mix well.
3. Add these prawns to the yogurt mixture and mix till every prawn is well coated with the mixture. Set aside to marinate for 10-15 minutes.
4. Preheat oven to 200° C. Brush a baking tray with some butter.
5. Skewer the prawns on satay sticks and place over the greased baking tray. Place the tray in the preheated oven and bake for 15-20 minutes, basting with butter in between. 
6. Bring the tray out of the oven, slide the prawns off the skewers. 
7. To serve, brush some mint mayo on a serving plate. Arrange the prawns on it, garnish with onion rings, radish slices, carrot slices and micro greens. Serve hot.