Chingri Machher Chine Kabab Recipe By Ananya Banerjee

Method of Preparation:

- Boil the lobsters until cooked.

- De-shell the lobster and scoop out the flesh, keeping the shells intact.

- Grind the lobster flesh into a fine paste, mix in the turmeric and salt and set aside for 5 minutes.

- Heat oil in a wok.

- Add in the garlic, ginger, chilies, and onions and cook until the onions become translucent.

- Add the lobster and stir-fry for 3-4 minutes.

- Season with garam masala, red chili powder, salt and sugar and stir for a few seconds.

- Take off the heat and place the cooked lobster back into the shells.

- Fry the shells lightly in some ghee.

- Sprinkle with the all spice powder and serve hot.