Barbequed King Prawns with Indian Spices

Barbequed King Prawns with Indian Spices

Prawn Skewers

Ingredients (serves 4)
– 12 extra large King Prawns, in the shell
– 1tsp Cayenne Pepper
– 1tsp Flaked Sea Salt
– Juice from 1 Lemon

Spice Paste:
– 1tbls Fennel Seeds
– 1tbls Coriander Seeds
– 1tbls Cumin Seeds
– 25g Ginger, roughly chopped
– 6 Garlic Cloves, chopped
– 4 large Red Chilles, seeded and roughly chopped
– 2tsp Patrika
– 1tsp Turmeric
– Juice from 1 Lemon
– 175g Greek Yoghurt

Method
1. Using kitchen scissors, make two cuts o the underside of the prawns, either side of the legs and remove the strip of shell with the legs attached.

2. With the point of a sharp knife, nick the prawns in three or four places then toss together with the cayenne, salt and lemon juice – set aside for 30 minutes.

3. Meanwhile grind the fennel seeds, coriander and cumin with a pestle and mortar (or a spice grinder).

4. Place the ginger, chillies, paprika, turmeric and lemon juice into a food processor and process to a puree.

5. Add the spice mixture and process further.

6. Stir into the yoghurt, then toss the prawns into this mixture – allow to marinade for at least 30 minutes.

7. Thread three prawns onto each of four metal or pre-soaked bamboo skewers.

8. Place the skewers onto the hottest part of the barbeque and grill for 4 minutes on each side.

9. Serve with warm nan bread and a salad of sliced tomatoes, red onion, cumin and fresh coriander.

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