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Tandoori Prawn

Talking about famous, tandoori is the ideal one. A perfect dish for shellfish lovers, a spiced shellfish, cooked to perfection in an extremely hot oven.


Serves (4 to 5)

1 kg / 8 to 10 pieces


Ingredients (A)

1 teaspoon    

2 teaspoons

2 teaspoons

1 tablespoon

2 tablespoons

1 teaspoon

2 teaspoons    

1 teaspoon    

A pinch

A pinch

5 tablespoons

1 teaspoon    

1 teaspoon    

As necessary


Ingredients (B)

As necessary

As necessary

Jumbo Prawn



Ginger (paste)

Garlic (paste)

Onion (paste)

Lemon Juice

Chilli Powder

Fish Curry Powder

Garam Masala

Chicken Powder

Yellow Colour Powder

Red Colour Powder

Plain Yoghurt

Corn Flour






Lemon Juice



1. Cut open the back shell of the prawn. 

2. Marinate the prawn with the Ingredients (A) in a bowl.

3. Then put it into the refrigerator for 1 hour or so.

4. Preheat the oven at 250oC.

5. Then take it out from the refrigerator, and leave it aside for it to defrost, before cooking.

6. Check the salt content after taking out from the refrigerator, add in salt if necessary.

7. Take the tray and grease it with cooking oil and place the prawn on the tray.

8. Cook it in the tandoori oven (clay oven) or the oven or grill it.

9. Cook it in the oven for 4 minutes at 220oC.

10. Remove the prawn from the oven and strain off any liquid found on the tray.

11. Then smear it with the butter and place again into the oven for 4 to 6 minutes at 220oC.

12. Once it is done, smear it with Ingredients (B).

13. Serve with mint or barbecue sauce.



Please Click Here And Refer To Tip G For This Particular Dish.
If you can't find Garam Masala in the nearby outlets, or you wish to do your own Garam Masala, please Click Here.


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Tandoori Prawn.