Tandoori Prawns

Name: Tandoori Prawns
Ingredients: 12 large prawns; 3 tablespoons hung curds (or thick yoghurt); 1 teaspoon ginger-garlic paste; 1/2 teaspoon white pepper powder; 1 teaspoon lemon juice; 1 teaspoon garam masala (or curry powder); 1 tablespoon mustard oil (optional); 1 tablespoon malt vinegar; 1/2 teaspoon cumin powder; 2 tablespoons melted butter; salt (to taste)

11 ingredients

5 steps

Ingredients

12 large prawns
3 tablespoons hung curds (or thick yoghurt)
1 teaspoon ginger-garlic paste
1/2 teaspoon white pepper powder
1 teaspoon lemon juice
1 teaspoon garam masala (or curry powder)
1 tablespoon mustard oil (optional)
1 tablespoon malt vinegar
1/2 teaspoon cumin powder
2 tablespoons melted butter
salt (to taste)

Directions

1

Clean and devein the prawns. Marinate in a mixture of the vinegar, salt and pepper. Refrigerate for an hour.
2

Stir the ginger-garlic paste and garam masala into the yoghurt. Add the mustard oil and cumin powder and mix well.
3

Drain the prawns of the first mixture and marinate in the second. Refrigerate for another hour.
4

Skewer and cook in a tandoor or oven, turning occasionally and basting with melted butter. Alternatively, cook on the barbecue grill.
5

Remove when the prawns are almost cooked (but not fully, since they will cook further with the internal heat). Serve with onion rings.