Tandoori King Prawns | Tandoori Jhinga
Spicy, smoky, and sensationally succulent! Packed with the robust flavours of India's North-West Frontier, we'd be surprised if these fabulous tandoori prawns don't encourage you to make grilling season a year-round thing. They are easily made with a quick marinade using our award-winning Tandoori Rub blend.
Imagine sitting at the Delhi Gymkhana Club with a tall gin and tonic, or on the beach in Goa with an ice cold beer in hand and a platter of these being brought to your table, need we say more? Traditionally cooked in a clay tandoor oven but can be made on an open coal fire, your bbq, and under the grill (or broiler).
Category: Recipes for Mrs Balbir Singh's Spice Blends
- 500-600g Large King Prawns (Jumbo Shrimp)
Ingredients for the marinade
- 4 tsp (15g) Mrs Balbir Singh's Tandoori Rub
- 4 tbsp Natural or Greek-Style Yoghurt
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tbsp Fresh Lime Juice or Lemon Juice
- 1 tsp Ghee (or preferred oil)
- 1 tsp Salt, or to taste
For sprinkling on the prawns
- 2 tsp Chopped Fresh Coriander (Cilantro Leaves)
Step 1: prepare the prawns
If not already prepared when bought, wash and devein the prawns. Dab dry with kitchen roll or paper towel.
Step 2: marinate the prawns
Mix all the above-mentioned marinade ingredients well in a large bowl. Add the prawns into the marinade and gently mix well again making sure all the prawns are coated. Leave to marinate in the fridge for between half an hour and two hours.
Step 3: grilling and finishing
Place the prawns (directly or on skewers*) on parchment paper or non-stick foil on an oven or grill tray, and grill for 10-15 minutes under the grill if cooking indoors. Alternatively, you can cook this over an indoor or outdoor bbq grill. If cooking in an oven, preheat it to 220 degrees C and then place the tray in the centre of the oven and cook for approximately 15 minutes. In all cases ensure that the prawns achieve some good charring but do not burn.
*if using wooden skewers soak the skewers first to avoid them burning during cooking.
Step 4: serving suggestion
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)