New Update
| Main ingredients | Jumbo prawns, Garlic, Ginger, Lemons, Coriander powder, Cumin powder, Black pepper powder, Cinnamon powder, Red chilli powder, Turmeric powder, Fresh coriander leaves, Smoked paprika powder, Oil, Fresh mint leaves |
| Cuisine | Moroccan |
| Course | Starters |
| Prep time | 35-40 minutes |
| Cook time | 10-15 minutes |
| Serves | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 12 jumbo prawns, cleaned and deveined
- 15-20 garlic cloves
- 2 inch ginger, roughly chopped
- 1 lemon, halved
- Salt to taste
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon black pepper powder
- ¼ teaspoon cinnamon powder
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- ¼ small bunch of fresh coriander leaves
- ½ teaspoon smoked paprika powder
- 2-3 tablespoons oil
- Fresh mint leaves for garnish
- Lemon wedges to serve
Method
- Put garlic cloves in a grinder jar, add ginger and squeeze the juice of lemon directly into it. Add salt, coriander powder, cumin powder, black pepper powder, cinnamon powder, red chilli powder, turmeric powder, fresh coriander, smoked paprika powder and ½ cup water and grind to a fine paste.
- Transfer the ground masala paste into a large bowl. Add prawns and mix well till all the prawns are well coated with the masala. Set aside to marinate for 30 minutes.
- Thread 3 prawns on each satay stick.
- Heat oil in a non-stick grill pan. Place 2 satay sticks with prawns in it at a time and grill on high heat for 3-4 minutes. Flip the prawns and cook the other side for 2-3 minutes as well. Cook the remaining prawns similarly.
- Arrange the prawns on a serving plate, garnish with mint leaves and serve hot with lemon wedges.
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