Serves 4 – 5
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Grilling prawns brings me so much joy, especially when they are coated in this simple marinade. My recipe includes mustard oil in the marinade — a pungent vibrant oil that lends a savoury note to balance the sweetness of the prawns. Even though it’s just a tablespoon, it works really well. If you cannot get hold of mustard oil, you can swap it for half a teaspoon of English mustard, which will equally lend that savoury edge. For a perfect midweek meal, grill the prawns on a high heat until they are charred around the edges and serve just with some flatbread, pickled onions, chutney and salad.
For the prawns
- 12–15 king prawns, deveined and tails left on
- Smoked butter or ghee, for basting
For the marinade
- 3 tbsp Greek yoghurt
- 2 tsp chickpea (gram) flour
- 5 cm (2 in) ginger root, finely grated (shredded)
- 1 tbsp mustard oil
- 1 tsp ground turmeric
- ½ tsp Kashmiri chilli powder
- 2 tsp ground ginger
- Salt, to taste
Method
1. Combine all the marinade ingredients in a large bowl. Mix well
and season to taste.
2. Add the prawns to the bowl and set aside to marinate for 30 minutes.
3. Preheat the grill (broiler) to a high heat. Line a baking tray with foil and place a wire rack over the tray.
4. Brush the wire rack with butter or ghee. Place the prawns on the wire rack. Grill for 4 minutes, baste with smoked butter or ghee and grill for a further 4 minutes until they are lightly charred and cooked through.
5. Serve warm with parathas or rotis, pickled onions, salad and my Spicy Green Chilli Chutney.
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