Method

1. Wash and de-vein the prawns. You can choose to keep the prawn heads on, but it’ll be more difficult to skewer and cook them evenly on the pan later. Give the prawns another rinse and drain off the excess water.
2. In a medium-sized bowl, mix all the ingredients for the tandoori marinade until you get a nice orange-coloured mixture.
3. Pour in the prawns and combine until the prawns are well coated with the marinade.
4. Cover and marinate in the fridge for at least 30 minutes.
5. Soak the bamboo skewer sticks in water for 10 minutes, so they don’t burn later.
6. Once the prawns are well marinated, skewer them onto the bamboo sticks. Take note of the size of your pan and make sure that the prawn skewers can fit into it well.
7. Cook on medium high heat on both sides until the prawns are fully cooked. You can also grill them.
8. Serve with fresh cilantro and a squeeze of lime.

Notes:
Some of the spices might be more difficult to find. Here are some substitutes you may wish to use:
*Substitute 1 tsp Kashmiri chilli powder with ½ tsp cayenne pepper
**Substitute 1 tsp fenugreek leaves with ½ fennel seeds

Recipe by Shuangyu (@Aflouryspace)