By Shigeo Nonaka who insists you eat it straightaway, before the foie gras melts on top of the grill...
6 King prawns
1/2 tsp ginger paste
1 tsp garlic paste
1 Tbs lemon juice
1/2 cup unsweetened plain yoghurt
1/2 tsp carom seeds
1/2 tsp garam masala
1/2 tsp medium hot red chilli powder
1/4 tsp turmeric powder
Chaat masala powder to taste
Salt to taste
Oil for glazing
Shell, clean and devein prawns, leaving the tails on.
Combine lemon juice, ginger and garlic paste in a bowl. Marinate the prawns in this mixture and put aside for 20 minutes.
Mix the yoghurt, carom seeds, red chilli, garam masala, turmeric powder and yoghurt in a bowl and marinate the prawns in this for 2 hours.
Skewer the prawns and cook in a preheated oven at 150C for 15 minutes. Remove and hang the skewers for 3 minutes to let the excess marinade drip off.
Glaze with oil and cook again until golden brown. Sprinkle with chaat masala and lemon juice and garnish with fresh coriander. Serve hot.
Recipe provided by Roti Boti Indian Restaurant