Tulsi aur Hari Mirch ka Jheenga

Tulsi aur Hari Mirch ka Jheenga Ingredients for the marination4 no’s Jumbo prawns     100 gms  Basil    25 Gms Green chilies                     30 Gms Coriander stems              3 no’s Lemons                                10 Gms Salt                                       15 Gms Roasted cumin Powder    5 Gms Black pepper crushed       10 Gms Garlic                                   50 ml Yoghurt                               5 Gms Ginger and garlic Paste              For the salad75 Gms Red radish                       100 Gms Baby spinach                    5 Gms Salt                                       10 Gms Lemon juice                            30 Gms Orange segments              15 ml Olive oil                              For Pea chutney250 Gms Fresh Green Pea               2-3 cloves Garlic                                   50 Gms Ginger                                 1 Red Onion                         1 Green Chilli                        5 gms Salt                                     5 gms Red Chilli Powder             20 ml Lemon Juice                      50 ml Mustard  Oil                      Method For the PrawnsTake the head on and shell on prawns and devein them. Do not cut the head or remove the shell of prawns Slit it open and marinate with lime juice, salt and ginger garlic paste, for about 20 minutes. On the other side, prepare a smooth paste of basil, green chilies, coriander, ginger, garlic, roasted cumin and crushed black pepper, Apply the paste to the prawns and set aside for 15 more minutes. For the SaladSlice the red radish in to thin slices. Pick the baby spinach and wash it clean. Prepare the orange segments. For the final finishingHeat a grill pan and cook the prawn on a high flame Dress the spinach on salad with salt, pepper, lemon juice and olive oil. Dress spinach salad with salt, pepper and lemon oil. Plate up with a streak of chutney, arrange the prawn and salad.