Description Edit

  • Ethnicity - Assamee, East Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients Edit

Directions Edit

  1. Rub salt and turmeric powder on the shelled shrimps. Keep aside.
  2. In half cup of water in a medium-size pan add the coriander, and peppercorns, and bring the water to the boil.
  3. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
  4. Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.
  5. Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.
  6. Before serving pour the lemon juice on top of the shrimps.
  7. Serve hot with boiled rice.
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