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Shelled & de-veined prawns - 250 grms
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Cumin seeds - 1 tsp
- Red
chilies - 2
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Cinnamon - 2 pieces
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Clove - 1
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Garlic - 4 cloves
- Salt
- 1 1/2 tsp
- Oil
- 1 tsp
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Turmeric powder - 1/4 tsp
- Lime
juice - 1 tsp
- Lime
cut into slices - 1/2
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Banana leaves or aluminum foil
- Wash
shelled prawns under cold running water and pat dry with cloth.
- Rub
with 1/4 teaspoon salt and lime juice.
- Let
prawns stand for 15 minutes. Drain.
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Grind ginger and garlic, cinnamon, red chili, clove and cumin seeds
to a smooth paste.
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Combine prawns, remaining salt, oil, turmeric.
- Mix
well and set aside.
- Line
container with banana leaves covering the sides as well.
- Lay
the prawns with the paste over it, covering the prawns completely
with the banana leaves.
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Close the container with the lid.
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Steam in a close container, covered, for 15 to 20 minutes.
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Before serving remove the upper banana leaf and either serve
straight from the container with
lime slices or turn out on a warmed platter.
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Surround the prawns with the lime slices and serve hot.
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Dutchman 
