The big, juicy, grilled tandoori prawns are a real outburst of flavours – a perfect snack for the drink or barbecue parties.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Tandoori Prawns
- Serving Suggestion
- Tandoori Prawns Recipe
Tandoori Prawns are the grilled skewers loaded with the bold Indian flavours. Marinate prawns a few hours before the party and forget about them. Last-minute set the grill and fire the prawns.
Once you set these prawns on fire, the air nearby is engulfed in the whiff of charcoal and the grilled deliciousness. Ohh man, these tandoori prawns will make you fall in love with the shellfish once again.
Why You’ll Love This Tandoori Prawn
- The best BBQ snack. Grilled prawns has the best smoky flavour, and when cooked on an outdoor grill, you get a nice charred flavour that complements the fish’s, natural sweetness.
- Quick and easy. Prawn is a quick and easy ingredient to work with, making it a perfect choice for busy schedules or last-minute get-togethers. Plus, it takes less than 10 minutes to grill them in a pan on stovetop.
- Versatility: Whether you’re hosting a BBQ party or looking for a quick weeknight dinner, these tandoori prawns fit the bill.
Ingredients You’ll Need
- Prawns: I used jumbo, large or king size peeled and deveined prawns for this recipe. Use a paper towel to remove any extra moisture before tossing in the seasoning mixture. This will help it adhere better to the prawn. If using frozen fish, defrost before marinating.
- Mustard Oil: The smokey, sharp and spicy flavour of the oil is the key flavouring agent in this prawn recipe. The oil is used as part of the marinade, and extra is used to grease the grill grates or grill pan.
- Yogurt: Thick, creamy, plain yogurt or curd bring the whole marinade together.
- Kashmiri Red Chilli Powder gives the bright red colour to the prawns. Many restaurants and takeaway joints add artificial colour to the marinade.
- Tandoori Seasoning: Cumin Powder, Coriander Powder, Garam Masala , Salt, and crushed Kasuri Methi.
- Ginger and Garlic Paste is the holy grail of Indian cooking and marinades.
How To Make Tandoori Prawns
Step 1: Prepare the prawns
- Clean, devein and rinse the shrimps. Leave the tail intact.
- Use a paper towel to remove any extra moisture before tossing in the seasoning mixture.
Step 2: Make marinade
- Combine yogurt, red chilli powder, spices, ginger garlic paste, salt, and half of mustard oil in a bowl. Whisk nicely till combined well and looks smooth.
Step 3: Marinate prawns
- Add the cleaned prawns to the marinade.
- Mix gently to coat each piece with the marinade.
- Let the prawns sit in the marinade overnight or for at-least one hour.
Step 4: Skewer and Grill
- Soak the bamboo skewers in water for 10 – 15 minutes before threading the prawns.
- Thread the marinated prawns onto the bamboo skewers, set aside. The number of shrimp you add to the skewer will depend on the size of the shrimp you use.
- Lightly grease your grill pan with mustard oil, or if using an outdoor grill, use a paper towel and tongs to oil the grates. Once pan is sizzling hot, place the tandoori prawns and cook for 5 – 6 minutes on one side.
- Gently brush them with mustard oil while grilling.
Drizzle lemon juice and tandoori prawns are ready to serve!
Serving Suggestion
Tandoori Prawns are perfect as an appetizer, a main dish paired with a side of grilled veggies, or even tucked into a tortilla or taco. The possibilities are endless!
These side-dishes tastes delicious with these tandoori prawns – Mint and Coriander Chutney , Corn Salsa , Tomato Salsa , Mango Chutney , and tons of fresh salad like Fattoush Salad . With these essentials on your table, nothing can hold you from hosting a super fun BBQ Party.
More Grilling Recipes
- Fish Tikka
- Paneer Tikka
- Thai Chicken Satay
- Indian Grilled Paneer
- Tandoori Gobi (Cauliflower)
Ingredients
- ▢ 500 gram jumbo prawns, cleaned and tails intact
- ▢ 1 lemon, juiced
Ingredients For Marinade:
- ▢ ¼ Cup plain yogurt or curd
- ▢ 1 teaspoon ginger garlic paste ( get recipe )
- ▢ 1 teaspoon Kashmiri red chili powder
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon coriander powder
- ▢ ½ teaspoon Garam Masala ( get recipe )
- ▢ ½ teaspoon salt or to taste
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 tablespoon mustard oil (sarson oil)
Instructions
- Clean, devein and rinse the shrimps. Leave the tail intact. Use a paper towel to remove any extra moisture before tossing in the seasoning mixture.
- Combine yogurt, red chilli powder, spices, ginger garlic paste, salt, and half of mustard oil in a bowl. Whisk nicely till combined well and looks smooth.
- Add the cleaned prawns to the marinade. Mix gently to coat each piece with the marinade. Let the prawns sit in the marinade overnight or for at-least one hour.
- Soak the bamboo skewers in water for 10 – 15 minutes before threading the prawns. Thread the marinated prawns onto the bamboo skewers, set aside. The number of prawns you add to the skewer will depend on the size of the shrimp you use.
- Lightly grease your grill pan with mustard oil, or if using an outdoor grill, use a paper towel and tongs to oil the grates. Once pan is sizzling hot, place the tandoori prawns and cook for 5 – 6 minutes on one side.
- Gently brush them with mustard oil while grilling.
- Drizzle lemon juice and tandoori prawns are ready to serve!
Recipe Notes:
- Marination is one of the most important steps in the making of flavoursome tandoori prawns. I prefer marinating the prawns at least a night before the grilling day. Or you can say 5 – 6 hours is a good enough time for the prawns to absorb the flavour of the spices and seasoning.
- While grilling, brush the prawns with marinade or mustard oil to add extra flavour and a caramelized finish. Do this during the last minute or two of grilling, turning them once or twice to coat them evenly.
- If you’d like to store leftovers of your grilled prawns, store them in an airtight container in the fridge.
Nutrition
We follow a strict NO SPAM Policy
Tandoori Prawns Recipe
Equipment
- Mixing Bowl
- BBQ or Grill Pan
Ingredients
- 500 gram jumbo prawns, cleaned and tails intact
- 1 lemon, juiced
Ingredients For Marinade:
- ¼ Cup plain yogurt or curd
- 1 teaspoon ginger garlic paste ( get recipe )
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon coriander powder
- ½ teaspoon Garam Masala ( get recipe )
- ½ teaspoon salt or to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoon mustard oil (sarson oil)
Instructions
- Clean, devein and rinse the shrimps. Leave the tail intact. Use a paper towel to remove any extra moisture before tossing in the seasoning mixture.
- Combine yogurt, red chilli powder, spices, ginger garlic paste, salt, and half of mustard oil in a bowl. Whisk nicely till combined well and looks smooth.
- Add the cleaned prawns to the marinade. Mix gently to coat each piece with the marinade. Let the prawns sit in the marinade overnight or for at-least one hour.
- Soak the bamboo skewers in water for 10 – 15 minutes before threading the prawns. Thread the marinated prawns onto the bamboo skewers, set aside. The number of prawns you add to the skewer will depend on the size of the shrimp you use.
- Lightly grease your grill pan with mustard oil, or if using an outdoor grill, use a paper towel and tongs to oil the grates. Once pan is sizzling hot, place the tandoori prawns and cook for 5 – 6 minutes on one side.
- Gently brush them with mustard oil while grilling.
- Drizzle lemon juice and tandoori prawns are ready to serve!
Notes
- Marination is one of the most important steps in the making of flavoursome tandoori prawns. I prefer marinating the prawns at least a night before the grilling day. Or you can say 5 - 6 hours is a good enough time for the prawns to absorb the flavour of the spices and seasoning.
- While grilling, brush the prawns with marinade or mustard oil to add extra flavour and a caramelized finish. Do this during the last minute or two of grilling, turning them once or twice to coat them evenly.
- If you’d like to store leftovers of your grilled prawns, store them in an airtight container in the fridge.
Nutrition
This Korean cucumber salad might be simple, but it’s anything but boring. When it comes to Korean side dishes (banchan), Oi Muchim is a standout.
Estimated reading time: 5 minutes
- What is Oi Muchim?
- Ingredients You’ll Need
- How To Make Oi Muchim
- Serving Suggestions
- More Salad Recipes
- Korean Cucumber Salad Recipe
What is Oi Muchim?
“Oi” means cucumber, and “Muchim” means to season or mix. Traditionally served cold, this salad is typically made with Korean cucumbers , but Persian or English cucumbers work beautifully too.
Many might think that Oi Muchim and Oi Kimchi are same. But these are two different Korean side dishes with cucumber being the common ingredient in both the dishes.
With just a few ingredients in a few minutes, you can create a side dish that delivers on flavour, texture, and satisfaction.
Korean Cucumber Salad is spicy, tangy, savoury and takes only a few minutes to prepare.
Why You’ll Love This Salad
- Healthy – Low in calories, high in fibre and flavour
- Quick & Easy – Comes together in less than 30 minutes
- Customizable – Adjust the spice and salt to your liking
- Vegan-Friendly – Naturally plant-based and possible gluten free too
Ingredients You’ll Need
- Korean Cucumbers which are thinner and crunchier than the Western variety. But you can use English/Spanish/Persian cucumbers also.
- Toasted White Sesame Seeds gives the crunch to the salad.
- Flaky sea salt or pink salt and Spring Onion Greens or scallions
Seasoning Sauce:
- Gochugaru (Korean red pepper chilli powder). It has a coarse, flaky texture. Substitute it with Kashmiri red chilli powder or red chilli flakes.
- Rice Vinegar gives the much required tartness to the salad.
- Brown Sugar or castor sugar are for sweetening the sauce. Many salad recipes suggest honey, personally I like the taste of sugar better in this sauce.
- Light Soy Sauce is the base of the salad dressing.
- Minced Garlic and Sesame Oil
How To Make Oi Muchim
1. Slice the Cucumbers
- Wash your cucumbers thoroughly and slice them thinly, about ⅛ to ¼ inch thick.
- You can slice them into rounds or thin half-moons depending on your preference. No need to peel them unless the skin is waxy.
2. Salt and Sweat
- Place the cucumber slices in a bowl and sprinkle them with a full teaspoon of salt.
- Toss well and let them sit for about 10 minutes. This step draws out excess moisture and helps maintain that satisfying crunch.
- After 10 minutes, drain the cucumbers and gently squeeze out any remaining water. Pat dry with a paper towel if needed.
3. Make the Seasoning
- While the cucumbers are sweating, prepare your sauce.
- In a small bowl, combine Gochugaru, rice vinegar, sugar, sesame oil, minced garlic, soy sauce (if using), and half of the sesame seeds. Stir until well mixed.
4. Mix It All Together
- Add the drained cucumbers and chopped scallions to the seasoning mix.
- Toss gently to coat every slice in that beautiful red marinade.
- Taste and adjust: add more vinegar for tang, more sugar for sweetness, or a touch more gochugaru if you like it spicier.
- Sprinkle the remaining sesame seeds on top, and Korean cucumber salad is ready!
Serve salad immediately for the freshest crunch, or refrigerate for 30 minutes to let the flavours meld. It keeps well in the fridge for 1–2 days, but after that, the cucumbers may start to soften.
Serving Suggestions
Whether you’re serving it alongside a bowl of steaming white rice, grilled meats, or part of a full Korean meal spread, this cucumber salad brings balance, crunch, and a burst of vibrant flavour to the table.
Its bright, acidic crunch is the perfect palate cleanser between bites of rich or spicy dishes.
Oi Muchim is often served as a banchan (side dish) in Korean meals , but it pairs especially well with:
- Bulgogi
- Bibimbap
- Kimchi Fried Rice
- Grilled fish or tofu
- Samgyeopsal (grilled pork belly)
More Salad Recipes
- Avocado Salad
- Green Papaya Salad
- Crispy Noodles Salad
- Vegan Couscous Salad
- Smashed Cucumber Salad
- Mediterranean Lentil Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 4 medium size English cucumber diced
- ▢ 2 sprigs green onion, finely chopped
- ▢ 1 tablespoon white sesame seeds (til)
- ▢ 1 teaspoon sea salt
Ingredients For Dressing:
- ▢ 1 tablespoon Korean red chilli flakes (gochugaru)
- ▢ 1 tablespoon light soy sauce
- ▢ 1 tablespoon rice vinegar
- ▢ ½ tablespoon sesame oil
- ▢ 1 teaspoon brown sugar
- ▢ 1 teaspoon minced garlic
Instructions
- Wash your cucumbers thoroughly and slice them about ⅛ to ¼ inch thick. You can slice them into rounds or thin half-moons depending on your preference.
- Place the cucumber slices in a bowl and sprinkle them with a full teaspoon of salt. Toss well and let them sit for about 10 minutes. This step draws out excess moisture and helps maintain that satisfying crunch.
- After 10 minutes, drain the cucumbers and gently squeeze out any remaining water. Pat dry with a paper towel if needed.
- In a small bowl, combine gochugaru, rice vinegar, sugar, sesame oil, minced garlic, soy sauce (if using), and half of the sesame seeds. Stir until well mixed.
- Add the drained cucumbers and chopped scallions to the seasoning mix. Toss gently to coat every slice in that beautiful red marinade.
- Taste and adjust: add more vinegar for tang, more sugar for sweetness, or a touch more gochugaru if you like it spicier.
- Sprinkle the remaining sesame seeds on top, and Korean cucumber salad is ready!
- Serve salad immediately for the freshest crunch, or refrigerate for 30 minutes to let the flavours meld.
Recipe Notes:
- No need to peel the cucumbers unless the skin is waxy.
- While cutting make sure not to thinly slice them otherwise after dressing cucumbers will not retain their shape and become wilted.
- Go easy on the garlic: Raw garlic is strong. A little goes a long way, so start with less and taste before adding more.
- Add-ins: Add thinly sliced onions, carrots, or even a dash of fish sauce for more umami.
Nutrition
We follow a strict NO SPAM Policy
