5 Tbsp yoghurt, un-sweetened
1 tsp lemon juice
1/2 tsp garlic grated
1/2 tsp ginger grated
1/8 tsp roasted cumin, grounded
1 Tbsp of fresh coriander, chopped finely
3 Tbsp Tandoori masala
1/2 tsp sea salt
Garnish: Lemon wedges
Use scissors and cut back of prawns so that you can remove the vein without de-attaching heads and shells (we want to keep them on)! Rinse under cold water and pat dry if needed.
In a non-stainless steal bowl, add yoghurt, garlic, ginger, cumin, coriander, Tandoori Masala and squeeze lemon juice, mix well.
Add prawns in the bowl and coat each prawns with the marinade mix. Cover the bowl with cling-wrap and marinate in the fridge for at least 1 hr. If you can marinate overnight, the taste will be even better.
Pre-heat oven to 195 degrees on grill.
Line an oven tray with cooking paper or tin foil. Thread the prawns with skewers (I insert just underneath of the tail), place the prawns on the tray, scoop off any remaining marinade mix and put it on top of the prawns, grill for 8 minutes.
Once cooked, remove the prawns from the oven, add knobs of butter on top of the prawns and serve with lemon wedges.
Photographed by Manja Wachsmuth Photography for House and Garden