Tandoori King Prawns Recipe
My take on Tandoori king prawns marinates jumbo shrimp in a heavily spiced yoghurt-based spice paste which are then cooked under a fiercely hot grill (broiler).
Servings 2 Servings
Calories 405kcal
Ingredients
- 12-14 Large King Prawns 350-375g
For the Tandoori Marinade:
- 35 g Ginger 1 Thumb Sized Piece
- 3 Garlic Cloves
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Cumin
- 1 tablespoon Kashmiri Chili Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Turmeric
- 15 g Fresh Coriander ⅓-½ Packed Cup
- 1 tablespoon Lemon Juice
- 2 tablespoon Cooking Oil
- 50 g Yoghurt ¼ Cup
Instructions
- If your prawns are frozen, defrost them by placing them in a sieve and running cold water over them for 3-5 minutes.
- Peel and grate the ginger and toss it into a medium mixing bowl.
- Peel the garlic cloves, roughly chop them and mash them to a paste with the side of a knife; sprinkling a little of the salt over them helps with this process. Throw the garlic mash into the bowl with the ginger.
- Add the remaining ingredients for the marinade into the bowl and give everything a good mix.
- Dry the prawns, add them to the bowl and allow them to marinate for 2-4 hours.
- If you are using bamboo skewers, soak them in water for 30 minutes before you are ready to cook.
- Before you are ready to cook, heat your grill (broiler) as high as it will go.
- Thread the prawns onto skewers, and cook them for 3-4 minutes on each side under your fiercely hot grill. Serve immediately.
Nutrition
Serving: 1 | Calories: 405kcal | Carbohydrates: 13g | Protein: 46g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Cholesterol: 397mg | Sodium: 2499mg | Fiber: 3g | Sugar: 3g
