Tandoori Prawns

New Delhi, India

Ingredients:
12 Prawns (large)

Tandoori Masala
1/2 cup Yogurt
1/2 cup Cream
1 tsp. Ginger Paste
1/2 tsp. Garlic Paste
3/4 tsp. Yellow Chili
3/4 tsp. Garam Masala
3/4 tsp. Red Chili Powder
1/2 tsp. Turmeric Powder
1 Tbs Gram Flour/Besan
1/2 tsp. Ajwain (Carom Seeds)

Marinade
2 tbs. Salt
2 tbs. Lemon Juice
2 tbs. Malt Vinegar
Red Wine
2 tbs, Vinegar
1 tbs. Ginger Paste
1 tbs. Garlic Paste

Preparation:

Shell and devein prawns.

Marinade: Marinate prawns with salt, lemon, malt vinegar and ginger garlic paste. Leave it for 10 min. Whisk yogurt and mix all ingredients. Squeeze prawns gently from first marinade and add to tandoori masala and leave for 10 min.

Cooking: Skewer the prawns and cook in tandoor or charcoal bar-be-que or in pre-heated oven at 350 degrees (Roast on rack with drip tray). While cooking baste with oil and cook until prawns are tender.

Serve 4

Courtesy of Chef Geu Desai, Maurya Sheraton Hotel, New Delhi, India.

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