Indian Spiced Grilled Prawns
Grilled prawns are fabulous without any marinade, but with one, they can be incredible.
This recipe is for a subtle Indian spiced prawn skewer, served with an aubergine dip. We love the jars of Aubergine Pickle from Pataks with a curry, here it is mixed with some Greek yogurt to make a lovely dip.
The marinade is also made using a jar of Patak’s, this time a Kashmiri Masala Spice Paste. It’s also blended with Greek yogurt. Kashmiri chilli is used a lot as a food colouring as it has a lovely bright red colour and not too much chilli punch.
Cooking surfaces
BBQ Temperature
Ingredients
For the prawns
- Headless, peeled raw tiger prawns – frozen but defrosted is fine
- 1 tbsp Kashmiri Masala paste (or any paste you have)
- 60 ml (4 tbsp) Greek yoghurt (use Fage)
- Juice of ½ lime
Aubergine Pickle Dip
- 125 ml (8tbsp) Greek yoghurt (use Fage)
- 1 tbsp Aubergine pickle
- ½ garlic clove,
- pinch of ground black pepper
Equipment
- Short skewers, we use these 12cm bamboo skewers.
- Thermapen to measure the prawn temperture.
Method
Mix the dip
- Take all of your dip ingredients and mix them together in a bowl.
- That’s it, you’re done.
Marinade the prawns
- Take all of your marinade ingredients and mix them in a bowl.
- Add your prawns and stir to cover them in the mix.
- Leave to marinate for up to 15 minutes.
- After they have marinated, pop two prawns onto each skewer and set aside ready to grill them.
Cooking your prawns
- Set up your Big Green Egg for a direct cook using the stainless steel grid. Set the temperature to 220°C.
- If you have a half-moon baking stone, you can add this on top of the stainless grid and use it as a heat guard to stop the skewer handles from getting burnt or too hot. If not, just use grill tongs to turn your skewers.
- Pop your prawns on the grill, and grill for about 1 minute each side, turning halfway. Prawns are cooked when they reach 54°C. They will be soft, not rubbery at this temperature.
- Serve with the dipping sauce, or paint it over them.