INGREDIENTS:
Tandoori prawn marinade:
8 tiger prawns for 4 starters and 16 tiger prawns
for a main course, de-veined and shelled
100 g yoghurt
1 tsp red chilli powder
1 pinch coriander powder
1 pinch feenugreek powder (kasturi methi)
1 pinch black salt
2 tbsp mustard oil
1 pinch orange food colour (optional)
1 tbsp lemon juice
1/2 tbsp ginger-garlic paste
METHOD:
- Mix all the ingredients together and cover the prawns with the marinade, making sure the prawn meat is completely covered by the marinade. Leave them covered with plastic wrap in the fridge for 6-8 hours.
- Preheat the oven grill to medium hot, or prepare a barbecue fire to perfectly burnt-off, grey- hot coals that are moderately hot, or roast in a preheated, moderately hot tandoor.
- Press 2 prawns onto 2 separate metal skewers. Brush them with a little melted butter. Place on the prepared fire or grill. Season them with salt and freshly ground black pepper. They should grill for 5-8 minutes.
- Serve with paratha breads, spicy cucumber and onion sambal and mint chutney. Press the prawns off the skewers using the back of a fork, and peel off the tail of the prawns. Fill the parathas with prawn meat, some of the salad and mint chutney.
Tips: Firstly, ensure that the prawns are extremely fresh; check that they are firm and translucent and that the eyes are not wrinkled. Remove the head and peel the shell, away from the prawn meat, leaving the tails intact. De-vein by cutting down the back of the prawns and lifting out the dark vein.
These prawns are also ideal as topping for pizzas or as sandwich fillings.
No comments:
Post a Comment