70 g corn kernels
50 g creamed corn
20 ml lemon juice
10 g curry powder
7 g turmeric
7 g sugar
10 g salt
10 g ginger and garlic paste 15 ml thickened cream
20 prawns, U8 size
80 ml lemon juice
15 g salt
20 g ginger paste
20 g garlic paste
80 g basil leaves
2 lemongrass sticks
50 g kaffir lime leaves 70 ml olive oil
200 g thick (hung) yoghurt 12 g white pepper powder 10g black pepper
5 g Himalayan salt
10 g roasted cumin powder
Chaat masala (optional)
Put all ingredients except cream in a food processor and blend until it becomes a fine paste. Add thickened cream and blend for a few seconds.
Peel the prawns but don’t remove the head and tails, just remove the shell.
Clean the prawns in water. Drain the water then add lemon juice, salt and ginger garlic paste. Keep it cool (under 5°C) for at least 1 hour.
Take a good blender and make a paste of basil, lemongrass and kaffir lime leaves by adding olive oil to it while blending.
Blend until it is fine. Take thick yoghurt and add to the basil paste. Add white pepper, salt, black pepper, cumin. Keep it cool for some time.
Set the clay oven at 180°C.
Take the marinated prawns, drain the excess water and now coat each prawn with the tandoori sauce.
Make sure the marinade completely coats each prawn. Keep them under 5°C for at least half an hour.
Take a clay oven skewer and put the marinated prawns on the skewers. Put them inside the clay oven (tandoor) for 3 to 5 minutes. You could also char-grill these on a hot BBQ. Take them off once cooked, hang the skewer and carefully take each prawn from that skewer as the skewer will be too hot.
Sprinkle with chaat masala and enjoy!
Recipe provided by Babu Ji
Photo Credits: Flavours of Urban Melbourne by Smudge Publishing RRP $80