Tandoori Prawns Or Tandoori Shrimp Masala Food

TANDOORI PRAWNS

Steps:

• Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
• Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

TANDOORI - TIKKA KING PRAWNS

Steps:

• In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
• Add the prawns and stir well to coat.
• Preheat a large non stick frying pan.
• Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
• Serve with lemon wedges, raita and chapatis.

TANDOORI PRAWNS

Steps:

• Clean and devein the prawns. Marinate in a mixture of the vinegar, salt and pepper. Refrigerate for an hour.
• Stir the ginger-garlic paste and garam masala into the yoghurt. Add the mustard oil and cumin powder and mix well.
• Drain the prawns of the first mixture and marinate in the second. Refrigerate for another hour.
• Skewer and cook in a tandoor or oven, turning occasionally and basting with melted butter. Alternatively, cook on the barbecue grill.
• Remove when the prawns are almost cooked (but not fully, since they will cook further with the internal heat). Serve with onion rings.