Herbies Spices Recipes
Barbecued Tandoori Prawns
Description
Authentic tandoori flavour with no artificial colours or additives. Who would have thought that Indian food could be this simple?
Ingredients
At a glance
Seafood
Makes
12 skewers of 4 prawns
48 green prawns
2 tablespoons Herbie’s Spices Tandoori Spice mix
250 mL plain full-fat yoghurt
1/2 teaspoon salt to taste
2 tablespoons Herbie’s Spices Tandoori Spice mix
250 mL plain full-fat yoghurt
1/2 teaspoon salt to taste
Methods/steps
Preparation:
- Shell the prawns, leaving the tails on.
- Mix the tandoori seasoning in a medium size bowl with the yoghurt and salt.
- Gently stir in the prawns until they are all well coated with the yoghurt/tandoori mixture.
- Cover.
- Let stand refrigerated for several hours, or at room temperature for 30 minutes.
- In the meantime, soak 12 bamboo skewers in water for at least 30 minutes.
Cooking:
- Thread four prawns onto each skewer, piercing each prawn through the tail end and the head end of the body, so it sits like a C on the skewer.
- Grill on a pre-heated barbecue, brushing with left-over marinade as they cook. Be careful not to overcook the prawns.
- Serve immediately.
Additional Tips
These tandoori prawn skewers are ideal party food. They can be removed from the skewer and arranged on a plate, so that each one can be held by the tail and eaten in the fingers. Alternatively, serve a couple of skewers arranged over steamed rice.
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