Easy Tandoori King Prawn Recipe
Tandoori king prawn recipe is an Indian-style prawn starter that can be easily made on a pan. Make this tandoori jhinga for your next party and wow your guests!
Author: Sheeba
Ingredients
Tandoori marinade
- 2 teaspoons Mustard oil
- 1 teaspoon Kashmiri chilli powder (or paprika)
- 2 tablespoons Yogurt
- ¼ teaspoon each Turmeric powder, ground cumin, garam masala
- ½ teaspoon Coriander powder
- 1 teaspoon Lemon juice
- 1 teaspoon Ginger garlic paste (or minced ginger and garlic, ½ teaspoon each)
- ½ teaspoon Salt
Tandoori king prawns
- 20 King prawns (or tiger prawns)
- 2 teaspoons Cooking oil (Peanut oil or sunflower oil)
Instructions
- Heat mustard oil until you get a nutty toasted aroma. Add it to Kashmiri chilli powder (or paprika)while still hot. Let it cool.
- Mix in the rest of the marinade ingredients. Add prawns and toss until they are coated well. Let them marinate for about 10 to 15 minutes.
- Thread the prawns onto skewers.
- Brush a grill pan with oil. Cook the prawn skewers for about 4 to 5 minutes on each side.
- Grill the prawn skewers in batches, depending on the size of your pan.
Cooking tandoori prawn tikka in the oven
- Preheat the oven to 200°C/392°F.
- Arrange the tandoori prawn skewers on a sheet pan. Baste with cooking oil.
- Roast in the oven for 5-7 minutes. (5 minutes for smaller tiger prawns and 7 for the jumbo ones.)
Video
Notes
- Smoked (or regular) paprika can be used as a substitute for Kashmiri chilli powder.
- I use flat bamboo skewers which are easier to flip. If you only have the regular ones, use 2 skewers for each set of prawns.
- If you cook in the oven, ensure that you don't overcook the prawns. Stick to the specified cooking time.
- Tandoori king prawns cooked in the oven may not have the charred look like the grilled ones. But they taste equally amazing!
