Tandoori King Prawns With Butter Sauce Recipes

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TANDOORI KING PRAWNS WITH BUTTER SAUCE



Tandoori king prawns with butter sauce image

These barbecue prawns boast a delectable marinade - and the butter sauce adds extra indulgence.

Provided by James Martin

Categories     Starters & nibbles

Yield Serves 4

Number Of Ingredients 19

1 tsp garam masala
½ tsp ground cinnamon
1 tsp chilli powder
1 tsp ground cumin
2 garlic cloves, crushed
5cm/2in piece fresh ginger, finely grated
200ml/7fl oz plain yoghurt
500g/1lb 2oz large tiger prawns, peeled and de-veined, tails left on
2 lemons, cut in half
50g/1¾oz butter
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 red chilli, finely chopped
3 ripe tomatoes, roughly chopped
200ml/7fl oz double cream
5cm/2in piece fresh ginger, peeled, roughly chopped
2 tbsp roughly chopped fresh coriander leaves
salt and freshly ground black pepper

Steps:

  • For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight.
  • When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing.
  • Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes.
  • Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm.
  • Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through.
  • To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each.

TANDOORI - TIKKA KING PRAWNS



Tandoori - Tikka King Prawns image

This isn't a classic indian dish, it's one that i have brought together in the style of my favourite tandoori and tikka dry-cooking dishes. Serve it with a dollop of raita and a pile of chapatis.

Provided by Lene8655

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 clove garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
150 g plain yogurt
4 drops red food coloring
20 large raw tiger shrimp, shelled but tail left intact
1 lemon, cut into wedges

Steps:

  • In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
  • Add the prawns and stir well to coat.
  • Preheat a large non stick frying pan.
  • Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
  • Serve with lemon wedges, raita and chapatis.

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