Ingredients
- 1/2 cup lemon juice
- 1 tablespoon finely chopped garlic
- 2 teaspoons finely chopped ginger
- 16 jumbo prawns, shelled and deveined
Directions
Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 1/4 cup finely chopped red onion
- 1 tablespoon crushed garlic
- 1 teaspoon finely chopped ginger
- 1 tablespoon lemon juice
- 1/4 teaspoon ground turmeric
- 1 teaspoon ancho chile powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon white pepper
- 4 metal or wooden skewers that have been soaked
Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.
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By behrig14
Nashville, TN
on March 02, 2013
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This was a very tasty recipe. I thought it could be even better if the onions, garlic, and ginger were sent through the food processor instead of finely chopped. If you like the taste of whole (little pieces of ginger, etc. then use Bobby's recipe. If you want the flavor without the little chunks, put them through the food processor and then follow the rest of the instructions
By GratefulSea
city, CA
on June 27, 2011
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It was easy and delicious. We made it on an indoor electric grill, and found 3 minutes per side was perfect. But I'm glad there were only two of us-- maybe our prawns were not as large as the ones the recipe called for, but this would have never served four people.
By hilariemoore7_1...
orange, 43
on June 06, 2010
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I was in such a hurry when I read the recipe, I thought it was for grilled prawns and tandoori dipping sauce. I marinated the prawns in the lemon juice, grilled them, and served the actual marinade as the dipping sauce! Everyone loved it, so I guess it's our little secret....
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