Ingredients:

Jumbo prawns 800 gm/8
Cheddar cheese 30 gm/2 tbs
Coriander leaves, chopped 10 gm/2 tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Garlic paste 10 gm/2 tsp
Ginger, chopped fine 5 gm/1 tsp
Ginger paste 10 gm/2 tsp
Lemon juice 30 ml/2 tbs
Malt vinegar 30 ml/2 tbs
Peas, fresh 120 gm/ ½ cup
Pickled onions, chopped 60 gm/ ¼ cup
Pomegranate seeds
(anaar dana), fresh 240 gm/1 cup
Salt to taste
Tomato ketchup 45 ml/3 tbs
White pepper powder 2.5 gm/ ½ tsp
Yellow chili powder 2.5 gm/ ½ tsp

Method:

Remove the head from the prawns, slit, devein and pat dry. Mix malt vinegar, salt, yellow chili powder, ginger and garlic pastes and marinade prawns in it for half an hour. Place each prawn on a separate 10 inch square piece of greased aluminum foil. Boil, drain and crush peas with a rolling pin. Mix in cheese, onion, coriander, ginger, cumin, lemon juice, white pepper powder, tomato ketchup and pomegranate seeds. Top each prawn with this mixture. Grate cheese on each and wrap up the foil. Place the parcels in a baking tray and bake in a preheated oven at 275 ºF for 10-12 minutes.

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