- 4 pieces Jumbo (U5)Prawns peeled and deveined
- first Marinade
- 1 tbsp Oil
- ½ tbsp Ginger & Garlic Paste
- ¼ tbsp Lemon Juice
- 1 fresh red chilli, Chopped
- ¼ tsp Turmeric powder
- Salt to taste
- Main Marinade
- 1 tbsp Coconut Oil
- ¼ tsp Turmeric powder
- ½ tsp Kashmiri chilli powder
- ½ tsp coriander powder
- 1 tbsp Lemon Juice
- ½ tbsp Ginger & Garlic Paste
- 2 tbsp coconut powder
- ¼ tsp Mustard paste
- ½ tbsp curry leaves, chopped
- Garnish
- ¼ Lime, juice
Malabar Prawns (grilled on robata) by Peter Joseph from Kahani
Peter Joseph
27th April 2018
Malabar Prawns (grilled on robata) by Peter Joseph from Kahani
Try this Malabar Prawns recipe, grilled on robata, by Peter Joseph.
Ingredients
Method
1. Peel and devein the prawns, wash and pat dry them.
2. Make up the first marinade by mixing all the ingredients together
3. Add the prawns and rub the marinade all over. Leave for 30 minutes.
4. In separate bowl make up the main marinade by mixing the oil, turmeric and Kashmiri chilli & coriander powder first.
5. Add the remaining ingredients of the main marinade and mix together.
6. Coat the prawns with this marinade and leave for couple of hours in the refrigerator.
7. To cook sprinkle with a little oil and heat the robata grill or barbeque. Place on the grill for 3 minutes, turn and leave to cook for another few minutes until it has cooked through.
8. Serve hot with a squeeze of lime juice
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