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Tandoori prawns Recipe

Ingredients for people


    For the marinade
  • Paprika : 2 Tsp
  • Coriander seeds : 1 Tsp
  • Dried red chilli(s) : 1 Tsp
  • Cumin seed(s) : 2 Tsp
  • Ground turmeric : 1 Tsp
  • Fennel seed(s) : 1 Tsp
  • Ground ginger : 1 Tsp
  • Ground cinnamon : 1 Tsp
  • Greek yogurt : 200 g
  • Lemon(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn

    For the meat
  • King prawn(s) without shell : 24 whole

  • For the garnish(es)
  • Iceberg Salad : 0.5 whole
  • Tomato(es) : 2 whole
  • Cucumber(s) : 0.5 whole
  • Banana shallot(s) : 1 whole
  • Lemon(s) : 0.5 whole
Method
  • 1for the marinade



    Toast the whole spices, cool and grind in a mortar and pestle add to the dried ingredients.
    Fold through the yoghurt, season with the lemon juice, salt and pepper.

    Add the dry prawn tails and allow to marinate for 15-20 minutes.
    Thread onto bamboo skewers

    finely slice the lettuce, cut the tomatoes into slim wedges, cut the cucumber in half lengthwise and cut into 2mm slices. use a mandolin to finely slice the peeled shallot into fine rings, separate the rings.
    mix the salad, seasoning with the lemon juice.

    Heat a large thick based pan to a high heat.
    Lightly oil with sunflower oil.
    Gently place in the skewers in the pan and allow to caramelize without moving on one side.(about 1-2 minutes)
    Using a fish slice carefully turn over and allow too caramelize on the other side, take the pan off the heat and let the residual heat in the pan finish off the prawns.

    The prawns should have a firm springy texture when cooked.

    Serve with a neat pile of the salad in the middle of a plate and arrange the skewers on top

  • 2

    Toast the whole spices, cool and grind in a mortar and pestle add to the dried ingredients.
    Fold through the yoghurt, season with the lemon juice, salt and pepper.

  • 3

    Add the dry prawn tails and allow to marinate for 15-20 minutes.
    Thread onto bamboo skewers

  • 4

    finely slice the lettuce, cut the tomatoes into slim wedges, cut the cucumber in half lengthwise and cut into 2mm slices. use a mandolin to finely slice the peeled shallot into fine rings, separate the rings.
    mix the salad, seasoning with the lemon juice.

  • 5

    Heat a large thick based pan to a high heat.
    Lightly oil with sunflower oil.
    Gently place in the skewers in the pan and allow to caramelize without moving on one side.(about 1-2 minutes)
    Using a fish slice carefully turn over and allow too caramelize on the other side, take the pan off the heat and let the residual heat in the pan finish off the prawns.

  • 6

    The prawns should have a firm springy texture when cooked.

  • 7

    Serve with a neat pile of the salad in the middle of a plate and arrange the skewers on top

Chef's tip

«The same tandoori marinade can be used with other proteins, from cubes of chicken, paneer or even flattened lamb cutlets. For meats, allow to marinate for longer, this will help the acid from the lemon and yoghurt to tenderise the meat.»

A delicious spicy starter, great for dinner parties with a fresh crunchy salad

Rate this recipe :

(1 vote)

  • Preparation  10mins
  • Cooking time  6mins
  • Rest time  5mins

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