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Written by 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.
More: Prawn Recipes | Prawn Braai Recipes | Prawn Cooking Tips
Tandoori Tikka Prawn Barbecue Kebabs | Ainsley Harriott
Tandoori Tikka Prawn Barbecue Kebabs Recipe | Ainsley Harriott,
Serving: 4 | Prep: 15 min | Cooking: 5 min
Ingredients:
| Prawns | 500 | peeled & de-veined | |
| For the marinade | |||
| Plain Yoghurt | 150 | ||
| Ground Cumin | 1 | ||
| Chilli Powder | 1/2 | teaspoon | |
| Turmeric | 1/2 | ||
| Cochineal | couple | drops | |
| Garlic | 1 | clove | chopped |
Method:
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.
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.
