Tandoori Prawns
Chef Atul Kocchar of Benares – London, UK
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

• 16 large raw prawns, shell removed and cleaned
• 1 ½ teaspoons salt
• 2 Tablespoons lime juice
  
  
Marinade
• 10 ounces plain yogurt
• 1 Tablespoon ginger–garlic paste
• 1 teaspoon red chili powder
• 1 ½ teaspoons paprika
• 1 teaspoon ajwain seeds*, lightly toasted
• 1 teaspoon sesame seeds, lightly toasted
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 Tablespoon toasted graham flour
• 1 cup + 2 Tablespoons vegetable oil
• 2 teaspoons salt
• 2 Tablespoons fresh lime juice
• 2 Tablespoons finely chopped mint leaves
  
  
• 6 Tablespoons butter–oil mixture for basting
• 1 teaspoon chat masala, for garnish
• 1 Tablespoon chopped coriander leaves, for garnish

Method:

Combine prawns with salt and 1 Tablespoon of the lime juice. Let sit 30 minutes. Meanwhile combine ingredients for marinade. Let marinade sit 20 minutes to let flavors develop.

Add prawns to marinade. Marinade 2 hours in refrigerator. Preheat oven to 400°F. Line baking sheet with foil. Remove prawns from marinade and thread onto small skewers, 2-3 prawns per skewer. Balance skewers on borders of baking sheet. Bake 8-12 minutes, basting from time to time with butter-oil mixture. Remove from oven, sprinkle with remaining lime juice, chat masala and coriander leaves. Serve with seasonally appropriate salad.

*Available at specialty Indian markets.