You’ve got to be careful when barbecuing prawns. A high heat is necessary to get a nicely charred outer while not overcooking the sweet and succulent morsels that so many people crave. Cooked on skewers, the prawns char nicely and the meat is so tender.
I made these for my family while camping over the weekend. The recipe couldn’t be easier. As long as you get your coals nice and hot and don’t over cook the prawns, you will have tandoori prawns that might just be the best you’ve tried anywhere.
I use the two second rule when grilling tandoori fish and meat. Hold you hand about two inches over the coals. If your hand is fiery hot after two seconds, your coals are the perfect temperature for tandoori style cooking.
Seafood can be over powered very easily so I’ve kept the ingredients in this recipe to a minimum. The marinade only takes about 15 minutes to make and it keeps for about three days. I made my marinade at home and then kept it in an air-tight container over ice to use while camping.
The prawns are then served with a chilli and coriander butter. I have to say, I want to eat this meal all over again.
Tip: I like to roast my own tomatoes and bell peppers. You will get a very good flavour using bottled roasted peppers and tomato passata too. If you can’t be bothered with all the extra work of roasting your peppers and tomatoes yourself, go to the any good Italian deli or the Italian section of your supermarket and purchase the best bottled versions you can find.
If you would like to try making your own, place the pepper and tomatoes over a charcoal fire or gas burner. Blacken all over. Then wrap tightly in plastic bags for about three minutes. The steaming in the bag will make it easy to peel away most of the skin. After you do this, blend the amounts you need until smooth.
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