1 kilogram large prawns, shell on
1 teaspoon chilli powder
4 tablespoons garam masala
2 teaspoons turmeric
1 teaspoon ground coriander
1 teaspoon sea salt
1 tablespoon grated ginger
3 garlic cloves, crushed
juice of 1 lemon
125 grams ghee or clarified butter, melted
lemon wedges to serve
Rinse the prawns under cold water then pat dry with paper towels. Using a small sharp knife, make a slit down the back of the prawn through the shell and remove the dark vein.
Place the dried spices, ginger, garlic, lemon juice and butter in a bowl and stir to make a paste. Using your hands rub the paste over the prawns, ensuring it gets in and around the shell. Set aside for 30 minutes.
Grill on a preheated barbecue over medium-hot heat for about 3 minutes each side, basting with extra marinade as you go, or until the shell turns pink and the flesh is opaque. Serve with extra lemon wedges and finger dipping bowls. Makes about 24
Ghee: a type of clarified butter used in Indian and other South Asian cooking. Clarified butter is unsalted butter with the milk solids and water removed. This leaves pure butterfat, which has a high smoke point. Ghee is available from Indian food stores and specialty food stores.