500g/1lb. headless king prawns, peeled and deveined
with tail intact
1 tbsp. vegetable or corn oil
1 tsp. ginger paste
1 tsp. garlic paste
1/4 tsp. ground turmeric
1 tsp. salt
1/2 tsp. finely ground white pepper
2 tbsp. Greek yogurt
1 tbsp. Philadelphia cream cheese
1 tbsp. single cream
1/2 inch piece of fresh ginger, finely chopped
1 green chilli, finely chopped
1 tbsp. chopped fresh coriander
1 tsp. mace and cardamom powder
1 tsp. salt
1 tbsp. fennel seeds, roasted and crushed
1 tbsp. coriander seeds, roasted and crushed
Place the prawns in a large mixing bowl. Mix together all the ingredients for the first marinade and set aside for 10 minutes.
Heat the oil in a large thick-bottom frying pan. Add the prawns and sear quickly so that they curl up. Remove from the heat immediately and set aside to cool. Mix all the ingredients for the second marinade and dip the prawns in it. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head. Cook for 5-6 minutes in an oven preheated to 200°C. Place the prawns under a hot grill for 1 minute.
RECIPE CARD HERE.