Charcoal Grilled Prawns Recipe
You hardly get to see a good Charcoal Grilled Prawns recipe, thank your stars for landing on this page. It is an ideal Side Dish. A good way to use up Seafood is to make some amazing Charcoal Grilled Prawns. Try this Charcoal Grilled Prawns recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
1 1/2 cups plain yogurt
8 tablespoons fresh lime juice
1 1/2 teaspoons salt
24 raw prawns or jumbo shrimp, shelled and deueined
2 tablespoons raw cashew nuts
1 tablespoon vegetable oil
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon mace
Optional:
Pinch of saffron
Directions
Place a muslin tea towel into a colander over a large bowl.
Pour in the yogurt and allow it to drain for at least two hours.
Combine the lime juice with 1 teaspoon of the salt and add the prawns (or shrimp); stir, and let sit for about 5 minutes.
Drain and discard the salted lime juice.
Set prawns aside.
Fry the cashew nuts in oil to a golden brown.
Remove from the oil and discard the oil.
Using a mortar and pestle or food processor, pulverize the cashews to a fine powder.
Place in a bowl and mix in the ginger, garlic, 1/2 teaspoon salt, white pepper, cardamom, mace and, if desired, saffron.
Discard the liquid rendered by the yogurt and pour the yogurt curd into the spices, mixing well.
Add the prawns, coating them thoroughly.
Cover and marinate at room temperature for 2 hours, stirring occasionally.
Remove the prawns from the marinade and thread, six to a skewer, onto four skewers.
Basting occasionally with the marinade, grill on a charcoal fire or under a boiler, 3 inches from the heat source, about 3 minutes on a side, or until cooked through.
Pour in the yogurt and allow it to drain for at least two hours.
Combine the lime juice with 1 teaspoon of the salt and add the prawns (or shrimp); stir, and let sit for about 5 minutes.
Drain and discard the salted lime juice.
Set prawns aside.
Fry the cashew nuts in oil to a golden brown.
Remove from the oil and discard the oil.
Using a mortar and pestle or food processor, pulverize the cashews to a fine powder.
Place in a bowl and mix in the ginger, garlic, 1/2 teaspoon salt, white pepper, cardamom, mace and, if desired, saffron.
Discard the liquid rendered by the yogurt and pour the yogurt curd into the spices, mixing well.
Add the prawns, coating them thoroughly.
Cover and marinate at room temperature for 2 hours, stirring occasionally.
Remove the prawns from the marinade and thread, six to a skewer, onto four skewers.
Basting occasionally with the marinade, grill on a charcoal fire or under a boiler, 3 inches from the heat source, about 3 minutes on a side, or until cooked through.
