Prawn Tikka is a modern British Indian Restaurant (BIR) recipe for a classic version of prawns (shrimps) in a yoghurt, chilli and turmeric sauce cooked as a Curry Restaurant would make it. The full recipe is presented here and I hope you enjoy this classic Indian Restaurant version of: Prawn Tikka.
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Ingredients:
400g peeled king prawns
4 tbsp Plain Yoghurt
1/2 tsp Red Chilli Powder
1/2 tsp Salt
2 tbsp Vegetable Oil
1/2 tsp ground turmeric
Method:
This is a much lighter dish than either the traditional lamb or chicken tikka and although only lightly spiced it is succulent and very tasty. Essentially the tikka sauce is a cut-down version of the standard tandoori sauce (which is why it is included here).
Place all the ingredients (apart from the king prawns) in a bowl and whisk until smooth. Add the peeled prawns pieces to this, mix well, cover with clingfilm and refrigerate for a minimum of six hours (preferably for 12 hours or more).
When ready pre-heat your oven to at least 220°C then shake-off the excess marinade from the prawns and place the pieces on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of five minutes, or until just cooked through.
Serve immediately with lemon wedges and a yoghurt mint sauce.
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