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Tandoori King Prawn Recipe

Name: Spice Fusion Takeaways Tandoori King Prawn Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 12 pieces whole king prawns (shell on, deveined, tails intact); 1 cups plain yogurt (full fat); 2 tbs ginger paste; 2 tbs garlic paste; 2 tbs lemon juice; 2 tbs vegetable oil; 2 tsp tandoori masala powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp hot paprika (or Kashmiri chili powder for color); 1 tsp turmeric; 1 tsp garam masala; 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp chili flakes (optional); 0.25 tsp red food coloring (optional); 6 pieces wooden or metal skewers (if wooden, soaked); 2 tbs butter; 1 tsp oil (neutral, for brushing/grill); 1 cups fresh lemon wedges; 0.25 cups fresh cilantro (coriander) leaves, chopped

Inspired by Spice Fusion Takeaway

Time1h

Serves4

Whole king prawn skewered.

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Ingredients

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Marinade

12 pieces whole king prawns (shell on, deveined, tails intact)

1 cups plain yogurt (full fat)

2 tbs ginger paste

2 tbs garlic paste

2 tbs ReaLemon lemon juice

2 tbs Tuscany sunflower oil

2 tsp tandoori masala powder

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp hot paprika (or Kashmiri chili powder for color)

1 tsp turmeric

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp chili flakes (optional)

1/4 tsp red food coloring (optional)

Skewers & Finish

6 pieces wooden or metal skewers (if wooden, soaked)

2 tbs Butter

1 tsp oil (neutral, for brushing/grill)

1 cups fresh lemon wedges

1/4 cups fresh cilantro (coriander) leaves, chopped

Method

Marinade

Prepare prawns

Rinse the whole king prawns under cold water. Using kitchen scissors, make a shallow cut along the back and remove the dark vein but leave the shell and tail intact. Pat dry thoroughly with paper towels.

Mix marinade

In a large bowl, combine the plain yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, tandoori masala, ground cumin, ground coriander, paprika (or Kashmiri chili), turmeric, garam masala, salt, black pepper, chili flakes (if using), and red food coloring (optional). Whisk until smooth and uniform.

Marinate prawns

Add the dried prawns to the marinade and toss to coat each prawn thoroughly, making sure the marinade gets into the back cuts. Cover and refrigerate for at least 30 minutes for quick flavoring or 2–4 hours for best results. Do not marinate more than 6 hours or the acid can start to affect texture.

Skewering & Cooking

Preheat grill/oven

If using a grill, preheat to medium-high (about 400°F / 200°C). If using an oven, preheat the oven to 220°C (425°F) and position the rack near the top so prawns will be close to the broiler. If using a stovetop grill pan, heat until very hot and lightly oil.

Prepare skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread two prawns per skewer (or three depending on size) by sliding each prawn along the skewer through the thickest part near the head and again near the tail to keep them flat and secure. Arrange skewers on a tray.

Cook prawns

Brush the grill/grill pan/oven tray lightly with oil. Place skewers on the hot grill or under the broiler. Cook for 2–3 minutes on the first side until edges begin to char, then flip and cook another 2–3 minutes. Prawns are done when opaque and firm, with an internal temperature ~63°C (145°F). Avoid overcooking to keep them tender. Total cooking time should be 4–6 minutes depending on size and heat.

Butter baste (optional finish)

Melt the butter and, in the last minute of cooking, brush the prawns with the melted butter for shine and extra richness. Return to heat for 30–60 seconds to set the glaze.

To Serve

Transfer the skewers to a serving platter. Sprinkle chopped cilantro over the prawns and serve immediately with lemon wedges on the side for squeezing. Serve with mint-coriander chutney, plain naan, or a simple salad if desired.