Fiery King Prawns with Spiced Yogurt Dipping Sauce
Smoky grilled prawns in a paprika-butter-lime marinade. Serve with a hot spiced-yogurt dip. Fast, bold seafood ready in about 30 minutes.
As a teenager, I attended a family wedding in the city of Karachi, Pakistan, a bustling, cosmopolitan port city, and my senses were overloaded in every way possible. At the wedding celebration, I remember being served gigantic skewers loaded with plump juicy prawns that had been cooked in the tandoor oven. They were feverishly smoky, subtly spiced, sea sweet and utterly, utterly delicious. I have recreated that memory here – you can cook these under the grill, in a griddle pan or on the barbecue in the summer. I like to keep the tails on the prawns when I shell them as it looks rather attractive.
By Khazana: An Indo-Persian Cookbook with Recipes Inspired by the Mughals. Reprinted with permission of Mobius/Hachette Book Group, recipes by Saliha Mahmood Ahmed.
Photography by Kristin Perers, food styling by Ellie Mulligan and prop styling by Louie Waller.
Yield: 4 servings
- Marinate prawns briefly in paprika, melted butter, lime, chile and honey for big flavor without overcooking.
- Make the yogurt dip by pouring very hot spiced oil over room temperature yogurt to create a marbled, aromatic sauce.
- Cook prawns on very high heat for about 2 minutes per side until opaque and slightly charred; serve immediately.
Preparation Instructions:
1. Mix the paprika, chiles, mustard seeds, honey, ginger, melted butter and lime juice together in a large bowl. Add the prawns and season to taste with salt. Massage the marinade into the prawns; if possible allow them to marinate for 15–20 minutes.
2. Pour the yogurt into a bowl and season to taste with salt.
3. Heat the olive oil in a small pan over a high heat; when it is very hot, add the mustard seeds, cumin seeds, chilli flakes and turmeric. As soon as the spices start popping, carefully pour the searing hot oil onto the yogurt. Swirl the spiced oil into the yogurt to create a marbled effect but be careful as the fat will spit a bit when you do this. Dust with a pinch of paprika.
4. Preheat the grill to high or place a griddle pan or non-stick frying pan over a high heat. Cook the prawns for a couple of minutes each side, turning them only once during cooking. They should end up with a nice charred tinge to them. Serve immediately, with the spiced yogurt.
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Frequently Asked Questions
How long should I marinate the prawns?
Marinate for 15 to 20 minutes. The lime juice and heat can start to 'cook' the prawns if left too long, which can make them mushy.
Can I use frozen prawns?
Yes. Thaw them fully in the fridge or under cold running water, pat dry with paper towels, then marinate. Dry prawns sear and char better.
How do I stop the spiced oil from splattering when poured onto the yogurt?
Turn off the heat and let the pan sit for 5 to 10 seconds after the spices pop. Pour the oil slowly from a low height or use a long spoon. A splatter screen helps. Wear oven mitts and stand back because hot oil can spit.
How can I tell when the prawns are cooked?
Prawns are done when they turn opaque and pink, feel firm but springy, and have a slight char. For large prawns cook about 2 minutes per side over high heat.
Can I cook the prawns in the oven instead of on the grill or pan?
Yes. Use the broiler on high for 4 to 6 minutes, turning once, or roast at about 220 C (425 F) for 6 to 8 minutes. Watch them closely to avoid overcooking.
Can I make the spiced yogurt dip ahead of time?
You can prepare the plain seasoned yogurt ahead. Do the hot oil and spice step just before serving so the aroma and marbling stay fresh.
What are good substitutions for dietary needs or to adjust heat?
For dairy-free, use unsweetened coconut or soy yogurt and swap butter for neutral oil or ghee. Reduce or omit fresh chiles and chili flakes to lower heat. Use smoked paprika for a deeper smoky flavor.
How long should I marinate the prawns?
Marinate for 15 to 20 minutes. The lime juice and heat can start to 'cook' the prawns if left too long, which can make them mushy.
Can I use frozen prawns?
Yes. Thaw them fully in the fridge or under cold running water, pat dry with paper towels, then marinate. Dry prawns sear and char better.
How do I stop the spiced oil from splattering when poured onto the yogurt?
Turn off the heat and let the pan sit for 5 to 10 seconds after the spices pop. Pour the oil slowly from a low height or use a long spoon. A splatter screen helps. Wear oven mitts and stand back because hot oil can spit.
How can I tell when the prawns are cooked?
Prawns are done when they turn opaque and pink, feel firm but springy, and have a slight char. For large prawns cook about 2 minutes per side over high heat.
Can I cook the prawns in the oven instead of on the grill or pan?
Yes. Use the broiler on high for 4 to 6 minutes, turning once, or roast at about 220 C (425 F) for 6 to 8 minutes. Watch them closely to avoid overcooking.
Can I make the spiced yogurt dip ahead of time?
You can prepare the plain seasoned yogurt ahead. Do the hot oil and spice step just before serving so the aroma and marbling stay fresh.
What are good substitutions for dietary needs or to adjust heat?
For dairy-free, use unsweetened coconut or soy yogurt and swap butter for neutral oil or ghee. Reduce or omit fresh chiles and chili flakes to lower heat. Use smoked paprika for a deeper smoky flavor.
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