Tandoori prawns (tandoori jhinga) traditionally cooked in clay tandoor in restaurants, can be equally enjoyed at home by cooking in our own oven or on a barbeque or a grill. The big prawns (jhinga) are so meaty and when grilled or cooked in tandoor, it is very appetising, delicious and one cannot resist.
As soon as I took the photos, nobody waited even for a second, we just attacked the prawns. I thoroughly enjoyed even the last bit of tasty juices from the shells and tails.
Use big tiger prawns or any large prawns which are available, that is meaty. For the marinade, I have used tandoori marinade. You can buy ready-made tandoori powder or make yourself fresh like me. To give that restaurant style or clay tandoor colour on prawn(jhinga) , I have used both oven and grill pan in my cooking. That is first cooking 10 min in oven and then for giving that charred colour I have cooked on the grill. Prawns won’t take much time to cook, to keep its moist; I have kept the shell on.
First marinade
Second marinade
Garnishing