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Prawn Tikka

Prawn Tikka
Prawn Tikka
  • Difficulty
    Easy
  • Number of servings
    10

Take customer favourite, Prawn Tikka, to the next level with this coconut twist.

Ingredients
MAGGI Coconut Milk Powder 1kg - Srilankan
  • 2 kg Jumbo Prawns Shelled and Washed
  • 15 mL Lemon Juice
  • 25 gr Ginger Grated
  • 50 gr Garlic Finely Chopped
  • 15 gr Black Salt
  • 750 gr Greek Yoghurt
  • 7 gr Chilli Powder
  • 10 gr Coriander Ground
  • 2 tsp Tumeric Powder
  • 5 gr Cumin Ground
  • Salt (to taste)
  • 375 gr MAGGI Coconut Milk Powder
  • 200 mL Oil
  • 3 tbsp Chaat Masala
Preparation
  • 1
    Place the prawns in a suitable tray. Mix lemon juice, ginger, black salt and half the garlic, and marinate prawns for 15 minutes.
  • 2
    Mix together the yoghurt, chilli powder, coriander, turmeric, cumin,salt, remainder of garlic and MAGGI Coconut Milk Powder.
  • 3
    Put the prawns on skewers, baste with oil and cook them in a hot oven for 5-6 minutes. Take out the skewers and allow the cooked prawns to rest for 2-3 minutes before plating.
  • 4
    Serve on a hot bed of onion roundels, juliennes and peppers, lemon slices, coriander and mint chutney. Sprinkle a little chaat masala on top.

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