Tandoori Prawn Recipes

TANDOORI PRAWNS RECIPE: HOW TO MAKE TANDOORI PRAWNS RECIPE AT HOME | HOMEMADE TANDOORI PRAWNS RECIPE - TIMES FOOD

Steps:

• First of all, wash the prawns 3-4 times in cold water, drain the excess water and put them in a baking dish.
• Take a large bowl, add in the rest of the listed ingredients and mix them well.
• Now, add the half portion of the mixture of spices on top of the prawns. Mix well.
• Keep in the refrigerator for 55-60 minutes so that the prawns get marinated well.
• Then, you can opt to grill these prawns or bake in the oven at a temperature of 176 degree Celsius for 5 minutes on each side till they turn pink.
• Once cooked, put these tandoori prawns on a serving plate. Brush the prawns with the leftover mixture and serve them hot with mint chutney and fried onion (optional). Do try this recipe, rate it and leave your comment in the section below.

PALASH MITRA'S AMAZING TANDOORI PRAWNS

Steps:

• Place the prawns in a dish, mix in all the ingredients for the first marinade and set aside for 10 minutes.
• Mix all the ingredients for the second marinade and massage them into the prawns. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head.
• Cook for 5-6 minutes in an oven preheated to 200°C. Then put under a hot grill for 1 minute and serve with a salad of your choice.

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 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.

TANDOORI PRAWN (SHRIMP) SKEWERS

Steps:

• For the marinade-Combine all ingredients and mix well. Set aside.
• Peel and devein prawns, leaving the tails intact.
• Thread 3 prawns onto each skewer, through the tail and then through the body of the prawn. Place into a shallow dish.
• Pour over the marinade, cover and return to the fridge to keep cool (or place them back in your esky if outdoors.) Allow to stand at least 30 minutes.
• Heat your BBQ or grill. Add the kebabs and pour over any remaining marinade. Cook for a few minutes on each side until done.

TANDOORI SHRIMP

Steps:

• Shell and devein the shrimp, leaving the tail part on. Rinse the shrimp and pat them dry on towels.
• Combine all the ingredients of the marinade in a large ceramic bowl. Add the shrimp and toss well. Marinate at room temperature for 30 minutes or refrigerate overnight.
• Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coals. Lightly brush the racks with oil.
• Thread the shrimp alternating with the onions on long thin metal skewers. Brush the shrimp with oil. Place the skewers on the rack. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes). Slide the shrimp along with the onions off the skewers onto a heated platter. Garnish with lemon slices and coriander sprigs.