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.
International & UK Orders
- 20 medium sized prawns - peeled and deveined
- two roasted red bell peppers (capsicums)
- 2 large roasted and skinned tomatoes or 100ml passata
- Juice of one lemon
- 1/2 teaspoon sweet smoked paprika
- Salt and pepper to taste
- FOR THE CHILLI AND CORIANDER BUTTER
- 100g unsalted butter
- 1 green chilli - finely chopped
- 2 cloves garlic - smashed into a paste
- 1 small bunch of coriander - finely chopped
- Heat your charcoal grill until very hot. You could cook these in a frying pan too if you don't want to barbecue.
- Place the bell pepper, tomatos (passata), lemon juice, paprika and salt and pepper in a blender and blend until smooth.
- Cover the prawns with the marinade and allow to marinate for 20 minutes to an hour.
- When ready to grill, place the prawns on skewers and grill until just cooked through. If your coals are hot enough, the prawns should brown nicely on the outside about the time the centre is cooked. Cooking times do vary but mine took about 7 minutes.
- Mix the butter with the rest of the ingredients and then spread it over the prawns as they cook for the last two minutes. The butter will melt, flavouring the prawns. You may get a little flare up but this should only add to the colour and flavour.