Tandoori King Prawn
This recipe can be served as a main course or as a starter, if serving as starter just reduce the amount of prawns you marinate. Serve with a yogurt dip mixed with fresh mint and corriander.
1 pint of live natural yogurt
1 tbsp cumin powder
1 tbsp tumeric powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring(optional)
32 king prawns
Yogurt dip mixed with fresh mint and corriander to serve
Mix the spices, colouring(if using), lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade.
Peel and De-Vein the king prawns and marinate in the marinade for 10 minutes.
Place the marinated prawns onto a TQ skewer making sure there is a little space between them. Then place them in the Tandoor to cook. Cooking time will vary depending on how hot your Tandoor is. Allow 3-4 mins for them to cook through, they will not take long! Serve immediately with a yoghurt dip mixed with fresh mint and coriander, with lemon wedges to squeeze over the prawns.
Alternatively you can pan fry or grill the prawns, add 4 tbsp vegetable oil to a frying pan and heat to a medium heat, stir fry the marinated king prawns in the oil until cooked through. To Grill, cook under a medium heat for 6-8 minutes, turning once, or until all the prawns have turned pink and are properly cooked through. Serve immediately with a yoghurt dip mixed with fresh mint and coriander, with lemon wedges to squeeze over the prawns.