Grilled jumbo tiger prawns marinated with yoghurt, ginger, paprika, ground spices and toasted nigella seeds make for a delicious, fresh and interesting combination in this starter from Alfred Prasad. The chickpea flour, or gram flour, in this spiced tiger prawns recipe gives wonderful texture to the tiger prawns. Chaat masala is available from Indian grocery stores or online
Method
1.
Sprinkle the prawns with the lime juice and salt. Mix well and set to one side
2.
Heat 2 tablespoons of vegetable oil in a thick-bottomed pan, add the gram (chickpea) flour and stir constantly over a low flame until it turns light brown in colour. Set aside to cool
3.
In a mixing bowl, mix together the yoghurt, paprika, nigella seeds, ginger and garlic paste and 1 tablespoon of the gram flour paste
4.
Add in the prawns, mix again and leave refrigerated for about 20 minutes before grilling
5.
To cook, skewer the prawns and grill in a tandoor or on a barbecue for about 3 minutes. Turn over and grill for a further 3 minutes or until cooked through
6.
Serve hot, sprinkled with chaat masala and lemon juice
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