Tandoori Tikka Prawns Recipe, perfect for the braai or barbecue by Ainsley Harriott.
This is a very simple prawns recipe, perfect as a starter to nibble on or part of a bigger seafood braai.
You can leave the prawns to marinade for a while if you wish, no need to ruxh. Just cover and keep in the fridge.
Manage the heat upwards a little by increasing the amount of chilli powder.
You could also add a teaspoon or two of store bought tandoori paste.
|Prawns||500||peeled & de-veined|
|For the marinade|
1 . In a bowl mix together the marinade mix
2 . Peel & De-Vein the prawns, keeping the tails on.
3 . Add the prawns to the marinade and coat well
4 . Pop the prawns of the skewer
5 . Cook on the braai or barbecue
6 . About a minute each way.