Skewered Masala Prawns

This is a really simple, probably non-traditional way of making very tasty prawns. Only one consideration here. Make sure you soak the bamboo skewers overnight in water to prevent them getting charred or scorched. You’ll need

  • Peeled, de-veined medium size prawns
  • Sesame oil
  • Meat masala [I told you it wasn’t traditional]
  • Salt to taste
  • Lemons [cut each lemon into 8 pieces]
  • Bamboo skewers [the type used for satay sticks]

Soak the bamboo skewers in water overnight. Mix some sesame oil with the salt and meat masala. Mix in the prawns. Marinate for a few hours if possible. Thread the prawns on the skewer. If you have a coal barbecue, then grill over open coals on that. If you don’t, a simple flat oiled griddle will do just as well. Remember not to overcook, else the prawns get tough. When grilling over hot coals, depending on the distance from the coals, about 5 minutes should do the job. When on the hot, oiled griddle, 30 – 40 seconds on each side will suffice. Also remember not to overdo the masala. The important thing here is to ensure the flavor of the prawns comes through.

Squeeze a few drops of lemon on each skewer and serve hot.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.