Grilled Malai Prawns Wrap | Sanjeev Kapoor Khazana

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.

GRILLED MALAI PRAWNS WRAP

Ingredients

24-28 small prawns, shelled and deveined
4 whole wheat flour chapattis
½ teaspoon dried fenugreek leaves (kasuri methi) powder
½ teaspoon fennel (saunf) powder
Salt to taste
1 teaspoon red chilli powder
Black pepper powder to taste
1 teaspoon ginger-garlic paste
¾ cup hung yogurt
Oil for grilling
4 tablespoons tomato ketchup
4 tablespoons mustard sauce
1 medium head Iceberg lettuce, hand torn
1 medium cabbage, shredded
2 medium carrots, cut into thin strips
1 large onion, cut into roundels and rings separated
2-3 pickled jalapenos, sliced

Method

1. Mix together dried fenugreek leaves powder, fennel powder, salt, chilli powder, pepper powder, ginger-garlic paste and hung yogurt in a bowl.
2. Add lemon juice and mix well. Add prawns, mix well and set aside to marinate for 25-30 minutes.
3. Heat some oil in a non-stick grill pan. Place the marinated prawns on it and grill till fully done.
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 into a wrap.
5. Heat some oil in a non-stick grill pan. Place the wraps on it and grill till grill marks appear on both sides.
6. Serve immediately.

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Cuisine - Fusion

Course - starter

Dish - starter