Grilled Prawns

Whole prawns grilled with a tandoori paste

• CuisineIndian
• CategoryPrawns
• CourseEntree

Ingredients

• 1 kgLarge prawns
• 2 tbspYoghurt
• 2 tspChilli powder
• 1 tspTurmeric powder
• 2 tspGinger, minced
• 2 tspGarlic, minced
•  Salt

Preparation

1. Butterfly whole prawns and devein
2. Mix all ingredients and marinate prawns for a few hours
3. Put under hot grill for 20 minutes, turning over once

The seafood shop at Hornsby often has these xtra (sic) large prawns. It is a shame to just shell them and pop them in the usual curry so I opted to tandoori grill them whole instead.

Take each prawn and use a sharp knife to make a cut on the back. Gently extend this along the back into the shell to the entire length. Spread it apart and fish out the vein and carefully extract it. You may have to look under the shell. If you managed to cut it, it may be a bit fiddly.

Apply marinade in the cut and a bit all over the shell. Keep the head and tail intact.