Sachins Garlic Chilli Prawns

In the first of my Chefs Specials I am delighted to have Chef and owner of Sachins in Newcastle Bob Arora bring us a flavour of what has made his restaurant such a North East culinary institution. Bob and I met at the Living North Christmas fair about 6 years ago as I compered the cooking demonstrations. Watching him and his team create superb dishes will leave you in little doubt as to the merits of a visit to Sachins. If you get the chance I urge you to do so.

Garlic Chilli Prawns
1 dozen large/ Garlic Chilli Prawns, remove shells, keep tails and devein
4 cloves of garlic, ground to a smooth paste
40ml lime or lemon juice
350ml unsweetened yogurt, whisk till smooth
2 tsps garam masala
1/2 tsp red chilli powder
3-4 tbsps chopped fresh coriander
Salt to taste
120ml melted butter
Lemon wedges to garnish

1. Put the prawns into a large mixing bowl and add the lemon/ lime juice and half the garlic paste. Mix well and coat the prawns. Keep aside to marinate for 2 hours.

2. In another bowl, mix the remaining garlic, yogurt, garam masala, red chilli powder, chopped coriander and salt to taste. Mix well to blend all ingredients. Pour this mix over the marinated prawns and gently mix again to coat prawns well. Keep aside for an hour.

3. While the prawns are marinating soak bamboo skewers in water. When marinated, thread the prawns onto these skewers.

4. Grill on medium heat, occasionally brushing with melted butter. When the prawns are cooked, remove from grill and garnish with lemon wedges. Serve piping hot.


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