Air fryer recipe · Starters
Tandoori Prawns
Juicy jumbo prawns blushing red with smoky yogurt and a kick of Kashmiri chilli.
- 40 minTotal time
- 200°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 190kcal
- 39.1 gprotein
- 5.1 gcarbs
- 2.0 gfat
- 1.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Jumbo prawns, shell-on350 g
- Hung curd4 tbsp
- Kashmiri chilli powder1.5 tsp
- Carom seeds0.5 tsp
- Ginger-garlic paste1 tbsp
- Chaat masala1 tsp
Method
Butterfly the prawns
Slit the prawns along the back and pull out the vein, keeping the shell on for flavour. The butterfly cut opens them up so the marinade soaks right into the flesh.
Whisk the marinade
Beat the hung curd with Kashmiri chilli, carom seeds, ginger-garlic paste and salt until smooth and brick-red. The carom seeds add a warm, herbal edge that cuts through the rich curd.
Marinate cold
Coat the prawns thoroughly and chill for 20 minutes, no longer, so the acidity in the curd does not turn them rubbery. Thread them onto soaked skewers if you like the look on the plate.
Preheat and oil
Preheat the air fryer to 200C and brush the basket with oil to stop the prawns sticking. Arrange them spaced apart, not touching, so the hot air reaches each one and they char evenly all over.
Air-fry to a blistered char
Air-fry at 200C for 10 min, flipping once for even colour. Finish with a shower of chaat masala and lemon the moment they leave the basket, when the prawns are opaque and curled.
