Prawn Tandoori | Prawn Bake | Seafood Starter

Prawn Tandoori is a scrumptious starter and so easy to put together, its coated with spices and marinated for 30 mins and lined into skewers and baked. The recipe can be done without oil and still be crunchy and crisp. If you plan to reduce oil in cooking this is a recipe for you, explore the same recipe with your favourite herbs or coconut to suit your taste. I made this when our friends had visited us and they loved it so much and got over in no time. You can even do a light mayo dipping for this and it would be a perfect combination.

Recipe Source ~ Own
Serves ~ 4
Cook & Prep time ~ 40-50 mins

Ingredients

King Prawns (medium with tails) - 30 pieces
Kashmiri red chilli powder - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt as needed
Olive Oil / any cooking oil - 1 tbsp (optional)

Method

• Wash the prawns in cold water and clean the veins from them, drain excess water and spread them on kitchen towel.
• One they are pat dry mix all the spices and coat them evenly, place in a bowl and cover with cling film and set aside for 20 mins
• Pre-heat oven to 200 C/ 395 F and line a baking tray with foil and start lining the prawns in the skewers and place them on the tray, drizzle oil at this stage if you are using it
• Place in the centre of oven and bake for 20 mins and flip side and bake for another 20 mins

Serve with lemon drizzle or with mayo sauce.

Cooks Wisdom

- Kashmiri red chilli gives the gorgeous red colour to the prawns, if you don't have them you can add red food colour and increase the addition powder to 1/4 tsp
- If you don't have an oven simply prick them with a toothpick and pan fry them
- Using oil is totally optional they will still be crisp
- You can add shredded coconut/ dry herbs to the mix and coat them
- If using bamboo skewers place them in cold water for ten mins and then line the prawns